Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye
This article reports the effects of using Lactobacillus plantarum AK4-11 and different grape varieties on some properties of hardaliye. The results showed that grape variety did not have any effect on pH during fermentation period, but using red grapes resulted in higher pH 4.10 in hardaliye after 9...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ankara University
2016-09-01
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| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/1569224 |
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