Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage.
Sümeyye Alagöz KabakcıMeltem TürkyılmazMehmet ÖzkanPublished in: Journal of the science of food and agriculture (2021)
We recommend FB production at pH 4.35 after 48 h fermentation due to the balanced distribution of probiotics, high color enhancement, and consumer preference. © 2021 Society of Chemical Industry.