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Repositorio de Datos del Consorcio Madroño
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Oct 1, 2025 - Universidad Rey Juan Carlos
Casado-Hidalgo, Gema; González-Gómez, Lorena; López-Revenga, Paula; Morante Zarcero, Sonia; Montilla Corredera, Antonia; Sierra Alonso, Isabel; Moreno, F. Javier, 2025, "Microbial dynamics, alkaloid stability, and lactose degradation of poppy seed kefir during fermentation and cold storage", https://doi.org/10.21950/DO9BYW, e-cienciaDatos, V1
This database includes: Table 1. Evolution of pH value in M1 (control), M2 (kefir spiked at low level of OAs), M3 (kefir spiked at high level of OAs) and M4 (kefir with poppy seeds) during different fermentation times (0, 6 and 24 h) and cold storage (1 week).Fig. 2. Viability of (a) S. thermophilus and Lactococcus ssp., (b) Lactobacillus ssp., (c)...
Desconocido - 2,4 KB - MD5: f888ef14f2748bfb2dfb150b425051d1
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