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THE STUDY OF FRUCTOSE DESTRUCTION DYNAMICS IN THE PROCESS OF CUCUMBERS DIRECTED FERMENTATION
The process of the directed fermentation of cucumber ‘Vodoley’is studied with strains of lactic acid bacteria to improve the final product quality and reducing losses during storage. The objective of our studies was to investigate the dynamics of fructose destruction at the process of directed ferme...
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| Main Authors: | , , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2016-11-01
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| 叢編: | Ovoŝi Rossii |
| 主題: | |
| 在線閱讀: | https://www.vegetables.su/jour/article/view/292 |
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