In vitro fermentation of agroindustrial by-products: Grapefruit albedo and peel, cactus pear peel and pineapple peel by lactic acid bacteria

International Food Research Journal

Volumn 22, Issue 2, 2015, Pages 859-865

  Parra Matadamas, A ^a   Mayorga Reyes, L ^b   Perez Chabela M L ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b DEPARTAMENTO DE SISTEMAS BIOLÓGICOS   (Mexico)

Author keywords

Agroindustrial residues; Growth kinetics; Lactic acid bacteria; Prebiotic; Sort chain fatty acids

Indexed keywords

ANANAS COMOSUS; BACTERIA (MICROORGANISMS); BOS; CACTACEAE; CITRUS X PARADISI; PYRUS;

EID: 84928712966     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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