Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8- Week Double Blind Randomized Controlled Trial

The present study evaluated the effects of fermented whey protein using kimchi lactic acid bacteria Lactobacillus casei DK211 on skeletal muscle mass, muscle strength, and physical performance in healthy middle-aged males performing regular resistance exercises. Effective protein supplementation and...

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Veröffentlicht in:	Food science of animal resources 2023-05, Vol.43 (3), p.512-530
Hauptverfasser:	Cheol Hyun Kim, Yu Bin Jeon, Dong Gyu Yoo, Ki-Hong Kim, Hwan-Jong Jeong, Byung-Kwan Kim, Mi-Houn Park, Ki-Hwan Kim, Joon-Ho Hwang, Gun Hee Cho, Sung-Kyu Kim, Ki-Woong Lee, Sung-Han Kim
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
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