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Production of Fermented Kale Juices with Lactobacillus Strains and Nutritional Composition
Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above 10(9) CFU/mL. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed 10(8) CFU/mL in all fe...
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| Publicado no: | Prev Nutr Food Sci |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5642806/ https://ncbi.nlm.nih.gov/pubmed/29043222 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2017.22.3.231 |
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