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Evaluation of Chemical and Sensory Characteristics of Sauerkraut Juice Powder and its Application in Food
Sauerkraut juice is rich in bioactive compounds; however, it is considered a byproduct of the production process. An innovative solution was found through the process of spray-drying to obtain sauerkraut juice powder. The aim of this study was to evaluate chemical and sensory characteristics of saue...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818666/ https://www.ncbi.nlm.nih.gov/pubmed/36613235 http://dx.doi.org/10.3390/foods12010019 |