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Suitability of the probiotic lactic acid bacteria strains as the starter cultures in unripe cornelian cherry (Cornus mas L.) fermentation
This study examines the influence of lactic acid fermentation on iridoid and polyphenolic compounds in unripe Cornus mas L. fruits. Fermentation was carried out at room temperature over 6 weeks. Eight versions of the fermentation process were conducted: with inoculation by microflora isolated from b...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583124/ https://ncbi.nlm.nih.gov/pubmed/28928534 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2732-3 |
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