Application of chitosan for fermented dairy products with lactobacillus delbrueckii subsp. Bulgaricus manufacturing

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:	Lodygin, A. D., Лодыгин, А. Д., Evdokimov, I. A., Евдокимов, И. А., Shramko, M. I., Шрамко, М. И.
Natura:	Статья
Lingua:	English
Pubblicazione:	Springer Science and Business Media Deutschland GmbH 2022
Soggetti:	Fermentation Shelf life Aroma-forming and flavour compounds Chitosan Fermented dairy products Lactic acid microorganisms
Accesso online:	https://dspace.ncfu.ru/handle/20.500.12258/19338
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne! !

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