Nutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods.
Zura-Bravo, Liliana
Nutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods. [electronic resource] - Food chemistry Nov 2019 - 125117 p. digital
Publication Type: Journal Article
1873-7072
10.1016/j.foodchem.2019.125117 doi
Chile
Desiccation
Dietary Fiber--analysis
Freeze Drying
Fruit--chemistry
Humans
Lacticaseibacillus rhamnosus--growth & development
Myrtaceae--chemistry
Phenols--analysis
Prebiotics
Probiotics
Sensation
Vacuum
Nutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods. [electronic resource] - Food chemistry Nov 2019 - 125117 p. digital
Publication Type: Journal Article
1873-7072
10.1016/j.foodchem.2019.125117 doi
Chile
Desiccation
Dietary Fiber--analysis
Freeze Drying
Fruit--chemistry
Humans
Lacticaseibacillus rhamnosus--growth & development
Myrtaceae--chemistry
Phenols--analysis
Prebiotics
Probiotics
Sensation
Vacuum