Effects of yeast extract and different amino acids on the dynamics of some components in cabbage juice during fermentation with Bifidobacterium lactis BB-12-Reference-Cited by-同舟云学术

Effects of yeast extract and different amino acids on the dynamics of some components in cabbage juice during fermentation with Bifidobacterium lactis BB-12

Published:2012-06 Issue:3 Volume:21 Page:691-699
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Buruleanu Claudia Lavinia,Nicolescu Carmen Leane,Avram Daniela,Manea Iuliana,Bratu Magda Gabriela

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-012-0090-5.pdf

Reference32 articles.

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3. Kyung YY, Woodams E, Hang YD. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technol. 97: 1427–1430 (2006)

4. Szeto YT, Tomlinson B, Benzie IFF. Total antioxidant and ascorbic acid content of fresh fruits and vegetables: Implications for dietary planning and food preservation. Brit. J. Nutr. 87: 55–59 (2002)

5. Granato D, Branco GF, Nazzaro F, Cruz AG, Faria JAF. Functional foods and nondairy probiotic food development: Trends, concepts, and products. Compr. Rev. Food Sci. F. 9: 292–302 (2010)

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