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Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains
Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel beverage by kefir grains. The effects of two different variables, fermentation, temperature (19 and 25 °C) and kefir grain amount (5 %w/v and 8 %w/v), on total phenolic content (TPC) and antioxidan...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711455/ https://ncbi.nlm.nih.gov/pubmed/26787994 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2029-3 |
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