Effect of temperature and ph on the probiotication of punica granatum juice using lactobacillus species
This study was focused on the effects of fermentation temperature and pH on the quality of Punica granatum juice probioticated with Lactobacillus species: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus bulgaricus, and Lactobacillus salivarius. The whole fruit juice of P. granatum which...
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| Main Authors: | , |
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| Format: | Article |
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Blackwell Publishing Ltd
2019
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/89159/ http://dx.doi.org/10.1111/jfbc.12805 |
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