The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation

The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation

The cabbage-carrot juices were inoculated with Lactobacillus plantarum 92H at the concentration of 8 × 106 CFU/ml and fermented in a thermostat at 24°C for 150 hours. During the fermentation, both analytical (pH, total acidity, reducing sugars, l-ascorbic acid, lactic, acetic and citric acids, bioge...

Full description

Bibliographic Details
Main Authors: J. Karovičová, Z. Kohajdová
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2002-08-01
Series:Czech Journal of Food Sciences
Subjects:
fermentation
vegetable juices
chemical analysis
sensory analysis
multivariate statistical methods
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200204-0003_the-use-of-pca-fa-ca-for-the-evaluation-of-vegetable-juices-processed-by-lactic-acid-fermentation.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200204-0003_the-use-of-pca-fa-ca-for-the-evaluation-of-vegetable-juices-processed-by-lactic-acid-fermentation.php

Similar Items