Enhancing grape juice with Lacticaseibacillus rhamnosus CWKu-12: Assessing probiotic viability, physicochemical changes, sensory characteristics, and quality kinetics throughout storage
Traditional non-dairy fermented beverages are produced worldwide. Fruit juices are popular with people of all ages and are seen as healthy and refreshing, leading to interest in creating probiotic functional beverages from them. The aim of this study was to prepare probiotic grape juices loaded wit...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000587 |
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