Production and evaluation of a functional fruit beverage consisting of mango juice and probiotic bacteria
Nasrin Mousanejadi, Hassan Barzegar, Behrooz Alizadeh Behbahani, Hossein Jooyandeh
Topics & Concepts
ProbioticFood scienceChemistryLactobacillus caseiTitratable acidAntimicrobialBacteriaAntioxidantPathogenic bacteriaMicrobiologyBiologyFermentationBiochemistryOrganic chemistryGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyProtein Hydrolysis and Bioactive Peptides