Fermentation process of mulberry juice-whey based Tibetan kefir beverage production
Mixture of mulberry juice and whey was evaluated as a potential substrate for the production of a beverage by Tibetan kefir grains. Different mulberry juice addition was used. Acidity, pH, volatile flavour compounds as well as microbial communities were determined during 40 h of fermentation at 18°C...
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| Những tác giả chính: | , , , |
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| Định dạng: | Artigo |
| Ngôn ngữ: | Inglês |
| Được phát hành: |
Czech Academy of Agricultural Sciences
2018-12-01
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| Loạt: | Czech Journal of Food Sciences |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://cjfs.agriculturejournals.cz/artkey/cjf-201806-0009_fermentation-process-of-mulberry-juice-whey-based-tibetan-kefir-beverage-production.php |
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