Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4
Moreno-Montoro, M.; Navarro-Alarcón, M.; Bergillos-Meca, T.; Giménez-Martínez, R.; Sánchez-Hernández, S.; Olalla-Herrera, M. Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4. Nutrients 2018, 10, 633. https://doi.org/10.3390/nu10050633
Moreno-Montoro M, Navarro-Alarcón M, Bergillos-Meca T, Giménez-Martínez R, Sánchez-Hernández S, Olalla-Herrera M. Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4. Nutrients. 2018; 10(5):633. https://doi.org/10.3390/nu10050633
Chicago/Turabian StyleMoreno-Montoro, Miriam; Navarro-Alarcón, Miguel; Bergillos-Meca, Triana; Giménez-Martínez, Rafael; Sánchez-Hernández, Silvia; Olalla-Herrera, Manuel. 2018. "Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4" Nutrients 10, no. 5: 633. https://doi.org/10.3390/nu10050633