Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu ( Theobroma grandiflorum ) beverage

Published 2017 View Full Article

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Title
Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu ( Theobroma grandiflorum ) beverage
Authors
Keywords
Fermentation, Lactobacillus casei, Viability, Exotic fruits
Journal
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 603-611
Publisher
Elsevier BV
Online
2017-07-28
DOI
10.1016/j.foodres.2017.07.055

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