Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures

International Dairy Journal

Volumn 7, Issue 6-7, 1997, Pages 435-443

  Dave, R I ^a   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Ascorbic acid; Hydrogen peroxide; Oxygen content; pH; Probiotic bacteria; Redox potential; Viability; Yoghurt bacteria

Indexed keywords

EID: 0031467954     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(97)00026-5     Document Type: Article

References (38)