Working up a lactofermented vegetable product

Acta Alimentaria

Volumn 31, Issue 4, 2002, Pages 407-412

  Nagy Gasztonyi, M ^a   Biekman, E ^b   Krebbers, B ^b  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

LAB count; Lactofermentation; Pectolytic enzymes; Specific viscosity

Indexed keywords

CELLULASE; POLYGALACTURONASE;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; CARROT; COLOR; CONTROLLED STUDY; FERMENTATION; FOOD PRESERVATION; INOCULATION; LACTOBACILLUS PLANTARUM; NONHUMAN; ORANGE JUICE; VEGETABLE; VISCOSITY;

BACTERIA (MICROORGANISMS); DAUCUS CAROTA; LACTOBACILLUS; LACTOBACILLUS PLANTARUM;

EID: 0036894991     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.31.2002.4.9     Document Type: Article

References (8)

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