Chargement en cours...
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...
Enregistré dans:
| Publié dans: | Prev Nutr Food Sci |
|---|---|
| Auteur principal: | |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
The Korean Society of Food Science and Nutrition
2017
|
| Sujets: | |
| Accès en ligne: | 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 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|