The Mulberry Juice Fermented by <i>Lactiplantibacillus plantarum</i> O21: The Functional Ingredient in the Formulations of Fruity Jellies Based on Different Gelling Agents
This study aimed to investigate the effects of adding probiotics, prebiotics, and different types of jelly agents on a few key quality attributes of potentially functional mulberry jellies throughout a 10-day storage period at 4 °C. Mullbery juice was separately fermented at 37 °C for 24 h using <i>...
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| Główni autorzy: | , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2023-11-01
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| Seria: | Applied Sciences |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2076-3417/13/23/12780 |
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