Effect of ultrasound on lactic acid production by Lactobacillus strains in date (Phoenix dactylifera var. Kabkab) syrup

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作者： Hashemi, Seyed Mohammad Bagher ^[1] ; Khaneghah, Amin Mousavi ^[2] ; Saraiva, Jorge A. ^[3] ; Jambrak, Anet Rezek ^[4] ; Barba, Francisco J. ^[1] ; Mota, Maria J. ^[5]

作者单位： Univ Aveiro, QOPNA, Dept Chem, Campus Univ Santiago, P-3810193 Aveiro, Portugal ^[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci, Sao Paulo, Brazil ^[2] Univ Valencia, Nutr & Food Sci Area, Prevent Med & Publ Hlth Food Sci Toxicol & Forens, Fac Pharm, Avda Vicent Andres Estelles S-N, E-46100 Valencia, Spain ^[3] Fasa Univ, Dept Food Sci & Technol, Coll Agr, Fasa, Iran ^[4] Univ Zagreb, Fac Food Technol & Biotechnol, Pierottijeva 6, Zagreb 10000, Croatia ^[5]

关键词 Date syrup Lactic acid Fermentation Lactobacillus acidophilus Lactobacillus helveticus Ultrasound

发布时间 2018-08-14

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准确一般字义偏差语意偏离译文作用小提交