Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation

Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation

© 2016 Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. The fermented herbal juices are capable of curing and preventing diseases and reducing the aging progress. The present study was performed to investigate the fermentation of Phyllanthus emblica fruit by Lac...

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Bibliographic Details
Main Authors: Sartjin Peerajan, Chaiyavat Chaiyasut, Sasithorn Sirilun, Khontaros Chaiyasut, Periyanaina Kesika, Bhagavathi Sundaram Sivamaruthi
Format: Journal
Published: 2018
Subjects:
Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84963760311&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55073
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84963760311&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55073

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