Caracterización fisicoquímica de la leche fermentada por Lactobacillus helveticus añadido con extracto de hibisco durante el almacenamiento

Autor: Moraes, Marina Levorato de, Moreira, Thaysa Fernandes Moya, Rodrigues, Vanessa Carvalho, Leimann, Fernanda Vitória, Katsuda, Marly Sayuri

Publikováno v: Research, Society and Development; Vol. 11 No. 1; e18211124475
Research, Society and Development; Vol. 11 Núm. 1; e18211124475
Research, Society and Development; v. 11 n. 1; e18211124475
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This work proposed to develop a milk fermented by Lactobacillus helveticus (LH) or associated with a culture of Streptococcus thermophilus (LHST) added with hibiscus extract and to evaluate the antioxidant activity and growth evolution of lactic cult

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::d41972fcd782d7ff11e93ff6fde3a14d
https://rsdjournal.org/index.php/rsd/article/view/24475