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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

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