Berry By-Products in Combination with Antimicrobial Lactic Acid Bacteria Strains for the Sustainable Formulation of Chewing Candies

The purpose of this research was to develop formulations of chewing candies (CCs) in a sustainable manner by using berry by-products in combination with antimicrobial lactic acid bacteria (LAB) strains. To implement this aim, the optimal quantities of by-products from lyophilised raspberry (Rasp) an...

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Detalles Bibliográficos
Autores principales: Zavistanaviciute, Paulina, Zokaityte, Egle, Starkute, Vytaute, Ruzauskas, Modestas, Viskelis, Pranas, Bartkiene, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102268/
https://www.ncbi.nlm.nih.gov/pubmed/35563900
http://dx.doi.org/10.3390/foods11091177

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102268/
https://www.ncbi.nlm.nih.gov/pubmed/35563900
http://dx.doi.org/10.3390/foods11091177

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