Studies on the fermentation of tomato juice by using κ-carrageenan immobilized lactobacillus acidophilus

Journal of Food Processing and Preservation

Volumn 32, Issue 2, 2008, Pages 178-189

  Tsen, Jen Horng ^a   Lin, Yeu Pyng ^b   Huang, Hui Ying ^a   King, V An Erl ^c  

^a CHINA MEDICAL UNIVERSITY   (Taiwan)

^b TUNG FANG INSTITUTE OF TECHNOLOGY   (Taiwan)

^c NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS; LYCOPERSICON ESCULENTUM;

EID: 41549086264     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00191.x     Document Type: Article

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