Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage
The production of fermented beverages is a promising way to valorize by-products of dairy manufacturing. However, the shelf-life of these products is often limited by the post-acidification process that occurs during storage. In this work, we manufactured a fermented beverage from sweet whey by usin...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | https://link.springer.com/article/10.1007/s11947-018-2078-5 http://hdl.handle.net/20.500.12123/2209 https://doi.org/10.1007/s11947-018-2078-5 |
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