Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Şalgam: A black carrot fermented beverage
Bilal Ağırman, Luca Settanni, Hüseyin Erten
Topics & Concepts
Leuconostoc mesenteroidesFood scienceLactobacillus paracaseiLactobacillus plantarumChemistryLactobacillusFermentationLactococcus lactisExtraction (chemistry)Lactic acidStarterBacteriaBiologyChromatographyGeneticsPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyMeat and Animal Product Quality