Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage. [electronic resource]
Producer: 20190708Description: 603-611 p. digitalISSN:- 1873-7145
- Adult
- Antioxidants -- analysis
- Beverages -- analysis
- Cacao -- chemistry
- Female
- Fermentation -- physiology
- Fermented Foods -- analysis
- Food Handling
- Humans
- Hydrogen-Ion Concentration
- Lacticaseibacillus casei -- physiology
- Male
- Polyphenols -- analysis
- Probiotics -- analysis
- Taste
- Temperature
- Young Adult
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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