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Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains
A central composite design (CCD) was used to evaluate the effects of fermentation temperature (20–30 ºC) and kefir grains amount (2–8%w/v) on total phenolic content and antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains. The response surface methodology (RS...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444860/ https://ncbi.nlm.nih.gov/pubmed/26028723 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1397-4 |
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