Optimization of fermentation process of date syrup by Lactobacillus delbrueckii and Lactobacillus acidophilus : Microbial growth, carbohydrate metabolism, and peptide content
Author:
Affiliation:
1. Department of Food Science and Technology, Faculty of Agriculture Jahrom University Jahrom Iran
2. Department of Food Science and Technology, Faculty of Agriculture Fasa University Fasa Iran
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16439
Reference28 articles.
1. Effect of processing conditions on phenolic compounds and antioxidant properties of date syrup
2. Compositional and functional characteristics of dates, syrups, and their by-products
3. The in vitro antioxidant activity of different types of palm dates (Phoenix dactylifera) syrups
4. Effect of Date Syrup (Dips) on Growth and Survival of Probiotic Bacteria in Milk
5. Use of date syrup as alternative carbon source for microbial cultivation;Al‐Taweil H. I.;World Journal of Microbiology,2015
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