Exploring the Potential of Bovine Whey Fermentation by Non-Selenized and Selenized Enterococcus faecium ABMC-05 for Future Functional Beverage Formulations
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This study aimed to evaluate whey fermentation with Enterococcus faecium ABMC-05 to obtain a product with three functional ingredients: probiotic strains, selenium enrichment, and hydrolysates with antioxidant and antihypertensive properties. Whey, with and wi... ...
