Application of chitosan for fermented dairy products with lactobacillus delbrueckii subsp. Bulgaricus manufacturing
The influence of chitosan with molecular weight of 350 kDa different concentrations on changes in active and titratable acidity, lactic acid and lactose content, the count of lactic acid microorganisms and relative abundance of aroma-forming compounds during fermentation of L. delbrueckii subsp. bul...
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| Autori principali: | , , , , , |
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| Natura: | Статья |
| Lingua: | English |
| Pubblicazione: |
Springer Science and Business Media Deutschland GmbH
2022
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| Soggetti: | |
| Accesso online: | https://dspace.ncfu.ru/handle/20.500.12258/19338 |
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