Fermentation Potential of L actobacillus rhamnosus and L actobacillus acidophilus in Date Syrup to Develop a Functional Fermented Beverage: A Comparative Study
Author:
Affiliation:
1. Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; PO Box 31587-77871 Karaj Iran
Funder
Research Council of the University of Tehran
ZamZam Iran Co.
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12297/fullpdf
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3. Physicochemical characteristics of date sap “Lagmi” from Deglet Nour palm (Phoenix dactylifera L.);Ben Thabet;Int. J. Food Prop.,2009
4. Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran;Biglari;Food Chem.,2008
5. Cluster analysis of antioxidant compounds in dates (Phoenix dactylifera): Effect of long-term cold storage;Biglari;Food Chem.,2009
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