Probiotic Beverage From Pineapple Juice Fermented With Lactobacillus and Bifidobacterium Strains

Pineapple is an economically significant plant and the third most important fruit crop in the tropical and subtropical regions of the world. In this study, fermentation of pineapple juice with probiotic bacteria Lactobacillus and Bifidobacterium strains as well as changes of some properties in the b...

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Detalles Bibliográficos
Autores principales: Nguyen, Bao Toan, Bujna, Erika, Fekete, Noemi, Tran, Anh T. M., Rezessy-Szabo, Judit M., Prasad, Ram, Nguyen, Quang D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6521632/
https://www.ncbi.nlm.nih.gov/pubmed/31143765
http://dx.doi.org/10.3389/fnut.2019.00054

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6521632/
https://www.ncbi.nlm.nih.gov/pubmed/31143765
http://dx.doi.org/10.3389/fnut.2019.00054

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