Optimization of fermentation conditions to enhance the physicochemical, microbiological and sensory attributes of tomato juice using probiotic strains Lactobacillus acidophilus and Bifidobacterium lactis
Background: The demand for ready-to-drink products offers nutritional characteristics and health benefits has increased tremendously due to the evolving consumer preferences in selecting foods or beverages with health benefits. Aim: This study aimed to produce fermented tomato juice at different suc...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Published: |
SAGE Publications
2025
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/123042/ https://journals.sagepub.com/doi/10.1177/02601060251335355 |
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