Effect of the Addition of Kefir on the Quality of Carrot Fermented with Lactiplantibacillus plantarum
In order to investigate the effect of the addition of kefir on the quality of carrots fermented with Lactiplantibacillus plantarum x2 (Lp.x2), the physicochemical and textural properties, sensory evaluation and volatile flavor substances of carrots fermented with kefir and/or Lp.x2 were analyzed. Th...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-6-013.pdf |
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