Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented <i>Aronia melanocarpa</i> Berry Juice
The aim(目的) of this study was to create(创建) various formulations of yogurt enriched with freeze(冻结)-dried adjuncts, namely(即) (i) probiotic <i>Lactobacillus plantarum</i> ATCC 14917 culture(文化), and (ii) <i>L. plantarum</i> ATCC 14917 fermented black chokeberry juice, along w...
Main Authors: | Stavros Plessas, Ioanna Mantzourani, Antonia Terpou, Argyro Bekatorou |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-12-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/13/1/111 |
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