EVOLUTION OF PROBIOTIC CONTENT AND COLOR OF APPLES IMPREGNATED WITH LACTIC ACID BACTERIA
An important issue related with functional foods development is the stability of physiologically active compounds. For example vitamins, minerals, probiotic bacteria are very sensitive to the technological processes involved in their obtention. The objective of this paper is to evaluate the viabili...
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| Auteurs principaux: | , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Universidad de Antioquia
2009
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| Accès en ligne: | https://doaj.org/article/719d3a4380494fd1ad83e75e13e6a1fd |
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