Optimization of fermentation conditions to enhance the physicochemical, microbiological and sensory attributes of tomato juice using probiotic strains Lactobacillus acidophilus and Bifidobacterium lactis
Published online on May 15, 2025
Abstract
Nutrition and Health, Volume 32, Issue 3, Page 895-903, May 2026.
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 ...
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 ...