Changes in microbial and physicochemical properties during free-cell and encapsulated probiotic fermentation of red dragon fruit juice
Red dragon fruit or red pitaya (Hylocereus polyrhizus) has gained its popularity in recent years because of its unique appearance and high nutrient contents (fiber, oligosaccharides, proline, potassium, sodium, and betacyanin). Most of the time, the fruit is consumed freshly but the shelf-life of th...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2014
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/56782/1/IB%202014%204.pdf |