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Burca-Busaga, CG.; Betoret Valls, N.; Seguí Gil, L.; Barrera Puigdollers, C. (2022). Fermentation of Clementine Juice with Lactobacillus salivarius spp. salivarius CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life. Fermentation. 8(11):1-16. https://doi.org/10.3390/fermentation8110642
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/195210
Título: | Fermentation of Clementine Juice with Lactobacillus salivarius spp. salivarius CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life | |
Autor: | Burca-Busaga, Cristina Gabriela | |
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[EN] Fermentation of fruit juices with lactic acid bacteria enhances their antioxidant properties to a different extent depending on the microbial strain and the growing media composition, which can be modified by adding ...[+]
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Derechos de uso: | Reconocimiento (by) | |
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Versión del editor: | https://doi.org/10.3390/fermentation8110642 | |
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This research was funded by Generalitat Valenciana, project reference GV/2015/066 titled "Mejora de la calidad funcional de un snack con efecto probiotico y antioxidante mediante la incorporacion de trehalosa y la aplicacion ...[+]
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