Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese

Fuente: International Dairy Journal
Publication date: February 2023Source: International Dairy Journal, Volume 137Author(s): Bartosz G. Sołowiej, Maciej Nastaj, Robert Waraczewski, Jagoda O. Szafrańska, Siemowit Muszyński, Wojciech Radzki, Stanisław Mleko