Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Yejun Bao"'
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
The diversity of indigenous lactic acid bacteria (LAB) in fermented broccoli, cherry, ginger, white radish, and white-fleshed pitaya juices was analyzed using culture-independent and -dependent approaches. The major properties of selected probiotic s
Externí odkaz:
https://doaj.org/article/d4c184419b5f4513938f09f8ba97534b
Publikováno v:
Innovative Food Science & Emerging Technologies. 49:1-12
Selenium (Se) distribution was investigated and a comparative study was carried out into the effects of high hydrostatic pressure (HHP) and high temperature short time (HTST) treatments on quality for both clear and cloudy Se-enriched kiwifruit juice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44c6e9d3477f37dae13d3938948d7ac0
https://doi.org/10.1016/j.ifset.2018.07.010
https://doi.org/10.1016/j.ifset.2018.07.010
Publikováno v:
Food chemistry. 289
Preparation of selenium-enriched probiotics and Se-enrichment of probiotic-fermented blended juices were performed and optimized using orthogonal test. Se content had a significant 13.0-fold increase by the addition of 1% Se-enriched Streptococcus th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6c4375ae9ff070b17ead81ab4b4158e
https://pubmed.ncbi.nlm.nih.gov/30955609
https://pubmed.ncbi.nlm.nih.gov/30955609