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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Главные авторы:	Lodygin, A. D., Лодыгин, А. Д., Evdokimov, I. A., Евдокимов, И. А., Shramko, M. I., Шрамко, М. И.
格式:	Статья
语言:	English
出版:	Springer Science and Business Media Deutschland GmbH 2022
主题:	Fermentation Shelf life Aroma-forming and flavour compounds Chitosan Fermented dairy products Lactic acid microorganisms
在线阅读:	https://dspace.ncfu.ru/handle/20.500.12258/19338
标签:	添加标签没有标签, 成为第一个标记此记录!

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