Development of potentially synbiotic fresh-cut apple slices
The aim of this study was, to develop potentially synbiotic fresh-cut apple wedges by applying probiotic bacteria (Lactobacillus rhamnosus GG) and prebiotics in the form of oligofructose and inulin. An assessment of the quality, sensory, polyphenol and volatile attributes of synbiotic and probiotic...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2010-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461000054X |