Production of saffron-based probiotic beverage by lactic acid bacteria

Journal of Food Measurement and Characterization

Volumn 12, Issue 4, 2018, Pages 2708-2717

  Dabbagh Moghaddam, Arasb ^a   Garavand, Farhad ^a,b   Razavi, Seyed Hadi ^b   Dini Talatappe, Hossein ^a  

^a AJA UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Beverage; Fermentation; Lactobacillus; Probiotic; Saffron

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; BACTERIA; FERMENTATION; FOOD ADDITIVES; GROWTH KINETICS; LACTIC ACID; PROCESS CONTROL;

ANTIOXIDANT CAPACITY; FERMENTATION PROCESS; FUNCTIONAL BEVERAGES; LACTIC ACID BACTERIA; LACTOBACILLUS; PROBIOTICS; SAFFRON; TOTAL ANTHOCYANIN CONTENTS;

BEVERAGES;

EID: 85050970255     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-018-9888-z     Document Type: Article

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