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Physicochemical Properties of Carrot Juice Containing Phellinus linteus Extract and Beet Extract Fermented by Leuconostoc mesenteroides SM
상황버섯 추출물과 비트 즙을 첨가한 당근주스 젖산발효 음료의 물리화학적 성질
2008
Journal of the Korean Society of Food Science and Nutrition
상황버섯 추출물과 비트 즙을 첨가한 당근주스 젖산발효 음료의 물리화학적 성질
The physicochemical properties of carrot beverage fermented by Leuconstoc mesenteroides SM isolated from carrot juice were dependent upon the sucrose concentration and beet extract content. The addition of beet extract increased the consistency index and bioconversion of sucrose in the carrot juice fortified with Phellinus linteus extract, showing the highest consistency value at 2% beet extract. The polyphenol content and antioxidant effect of fermented carrot beverage were increased as the
doi:10.3746/jkfn.2008.37.6.798
fatcat:7jpuhujganeunmmlv6irca4dye