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Updated: Jul 25, 2026

Analysis of Fatty Acid Content and Composition in Microalgae
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用微藻丰富的益生菌奶酪的目标代谢量和营养质量指数的比较

Lutfiye Yilmaz-Ersan1, Gizem Suna2

  • 1Bursa Uludag University, Faculty of Agriculture, Department of Food Engineering, Bursa, Turkiye.

Talanta
|March 6, 2024
PubMed
概括

将益生菌 (L. acidophilus LA-5) 和微藻类 (C. vulgaris,A. platensis) 添加到盐水奶酪中,提高了它的营养质量. 这项研究详细介绍了成熟期间的代谢变化,为开发功能乳制品提供了洞察力.

关键词:
化学测量方法 化学测量方法微藻类是一种微藻类.营养指数 营养指数益生菌奶酪是一种益生菌奶酪.有针对性的代谢组组.

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