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Food Chemistry 2019 / 7

Nutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods

Zura-Bravo, Liliana, Rodríguez, Angela, Stucken, Karina, Castillo, Luis, Ah-Hen, Kong Shun, García-Segovia, Purificación, Vega-Gálvez, Antonio
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125117
Date:
July, 2019
File:
PDF, 2.28 MB
english, 2019
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