Mango peel increased the growth rates of microorganisms and antioxidant properties of products during kefir fermentation
This work evaluated the effect of the fermentation process using kefir as microbial agent and milk supplemented with mango peels as substrate aiming to obtain a product with better antioxidant properties. The characterization of the microorganism’s profile (lactic and acid lactic bacteria and yeast)...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Online |
| Language: | Portuguese |
| Published: |
Universidade Estadual de Campinas
2019
|
| Subjects: | |
| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/2323 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
