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Addition of inulin to probiotic yogurt: Viability of probiotic bacteria ( Bifidobacterium bifidum ) and sensory characteristics

Supplementary material The Supplementary Material for this article can be found online at: References 1 AbdelmohsenK.von MontfortC.StuhlmannD.GerberP

This process leads to the formation of a carbon-centered phospholipid radical (PL) and subsequent reaction with molecular oxygen to yield a phospholipid peroxyl radical (PLOO), which removes hydrogen from another PUFA, forming PLOOH

Yamakawa, K
