Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains

Food Science and Biotechnology

Volumn 27, Issue 2, 2018, Pages 547-554

  Bujna, Erika ^a   Farkas, Nikoletta Annamária ^a   Tran, Anh Mai ^a,b   Dam, Mai Sao ^b   Nguyen, Quang Duc ^a  

^a SZENT ISTVÁN UNIVERSITY   (Hungary)

^b INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY   (Viet Nam)

Author keywords

Apricot; Bifidobacteria; Fermented juice; Lactic acid bacteria; Probiotics

Indexed keywords

ANTIOXIDANTS; BACTERIA; FERMENTATION;

APRICOT; BIFIDOBACTERIA; FERMENTED JUICES; LACTIC ACID BACTERIA; PROBIOTICS;

LACTIC ACID;

EID: 85044984970     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-017-0269-x     Document Type: Article

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