Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles
Author:
Affiliation:
1. Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China
2. School of Chemical Engineering and Food Science, Hu Bei University of Arts and Science, Xiang Yang, Hubei, China
Funder
The Projects of Science and Technology of Guangdong Province
The National Natural Sciences Foundation of China
Publisher
Informa UK Limited
Subject
General Medicine,Biochemistry,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/10826068.2015.1045615
Reference38 articles.
1. Role of Ethylene in Fruit Ripening
2. Respiration and ripening patterns in the life cycle of the mango fruit
3. Modified atmosphere and modified humidity packaging alleviates chilling injury symptoms in mango fruit
4. Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii
5. Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice
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