Probiotic Viability, Physicochemical Characterization and Sensory Properties of Cornelian Cherry (Cornus mas L.) Juice Supplemented with Lactobacillus acidophilus and Lactobacillus delbrueckii

Subject Areas : Journal of Chemical Health Risks

Melika Tahmasebian ¹ , Razzagh Mahmoudi ² , Mohamad Javad Shakouri ³

1 - MSc Graduate, Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 - Professor, Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran
3 - Assistant Professor, Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran

Received: 2019-12-04 Accepted : 2020-03-28 Published : 2020-12-01

Keywords:

References:

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