Assessment of pear juice and puree as a fermentation matrix for water kefir
Author:
Affiliation:
1. Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln New Zealand
2. Department of Food Technology K S Rangasamy College of Technology Tiruchengode India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15223
Reference32 articles.
1. Bound phenolics in foods, a review
2. Total Phenolic Contents and Antioxidant Properties of Pulp and Skin of Prickly Pear (Opuntia ficus indica) Fruits: Application on Juice and Jam
3. Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota
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