Patterns of changes in the properties of a fermented milk drink with Lactobacillus acidophilus from the molecular weights of chitosans
Chitosan can be used to extend the shelf life of fermented milk products with Lactobacillus acidophilus. This cationic polysaccharide in the protonated state has a positive charge. Due to this, it is able to interact with the cell walls of lactobacillus, which have a negative charge. The effect of o...
Zapisane w:
| Główni autorzy: | , , , |
|---|---|
| Format: | Статья |
| Język: | English |
| Wydane: |
2024
|
| Hasła przedmiotowe: | |
| Dostęp online: | https://dspace.ncfu.ru/handle/20.500.12258/26464 |
| Etykiety: |
Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!
|