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Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation
Background: Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In the present study, the use of dairy and plant-derived LAB strains to perform cherry juice fermentation is reported. Metho...
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| Publicado no: | Nutrients |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6412669/ https://ncbi.nlm.nih.gov/pubmed/30678152 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu11020213 |
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