Zura-Bravo, Liliana <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2019.125117  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chile<br/>Desiccation<br/>Dietary Fiber--analysis<br/>Freeze Drying<br/>Fruit--chemistry<br/>Humans<br/>Lacticaseibacillus rhamnosus--growth & development<br/>Myrtaceae--chemistry<br/>Phenols--analysis<br/>Prebiotics<br/>Probiotics<br/>Sensation<br/>Vacuum