Cargando…
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...
| Autor principal: | |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2017
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5642806/ https://www.ncbi.nlm.nih.gov/pubmed/29043222 http://dx.doi.org/10.3746/pnf.2017.22.3.231 |