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Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei

The issues of lactose intolerance and vegetarianism have encouraged the introduction of non-dairy fermented food into the market. Therefore, this study aims to evaluate the effect of agitation speed on the bioactive compounds and functional characteristics of probioticated pomegranate juice. Pomegra...

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Detalles Bibliográficos
Autores principales:	Mustafa, Siti Marhaida, Chua, Lee Suan, El-Enshasy, Hesham Ali
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651325/ https://www.ncbi.nlm.nih.gov/pubmed/31247970 http://dx.doi.org/10.3390/molecules24132357

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