Nutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods

Article

Abstract: This work evaluated nutritional and organoleptic properties of murta, a Chilean native berry, impreg

Palabras claves:

Drying, LACTOBACILLUS, Microstructure, Murta, Vacuum impregnation

Autores:

Castillo L., P. García-Segovia, Rodríguez A., Shun Ah-Hen K., Stucken K., Vega-Gálvez A., Zura-Bravo L.

Fuentes:

scopus