Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple–Tomato Pulp

The aim of the study was to optimize the conditions [inoculum size (4, 6, and 8%), fermentation temperature (31, 34, and 37 °C), and apple: tomato ratio (2:1, 1:1, and 1:2)] on the viable cell count and sensory evaluation in apple–tomato pulp by response surface methodology (RSM), and determine the...

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Detalles Bibliográficos
Autores principales: Yuan, Jing, Zhang, Haiyan, Zeng, Chaozhen, Song, Juan, Mu, Yuwen, Kang, Sanjiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10254284/
https://www.ncbi.nlm.nih.gov/pubmed/37298839
http://dx.doi.org/10.3390/molecules28114363

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10254284/
https://www.ncbi.nlm.nih.gov/pubmed/37298839
http://dx.doi.org/10.3390/molecules28114363

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