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)...

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Bibliographic Details

Main Authors:	Vicenssuto, Gabriela, Castro, Ruann de
Format:	Online
Language:	Portuguese
Published:	Universidade Estadual de Campinas 2019
Subjects:	Kefir Mango peel Bioactive compounds
Online Access:	https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/2323
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