Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol
One of the main residues in Chiapas comes from the cheese industry, whey, which contains high quality nutrients (lactose 4.5 %, soluble proteins 0.7 % and bioactive peptides). By containing optimum amounts of sugars, it is a good source for fermentation by means of lactic acid bacteria (LAB). In Chi...
保存先:
| 主要な著者: | , , , |
|---|---|
| フォーマット: | Online |
| 言語: | spa |
| 出版事項: |
Universidad Autónoma de Tamaulipas
2018
|
| オンライン･アクセス: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/871 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
