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Revealing new promoters in whey fermentation leads to a new research concept
The current investigation reveals new findings concerning the substantial promotional activity of orange juice, orange peel and molasses on whey fermentation using single cell culture of kefir microflora. Specifically, the addition in whey of only 1 % v/v orange juice or 1% v/v molasses - 4% w/v ora...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6395786/ https://www.ncbi.nlm.nih.gov/pubmed/30891511 http://dx.doi.org/10.1016/j.heliyon.2019.e01262 |