Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production-Reference-Cited by-同舟云学术

Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production

Published:2024-06-22 Issue: Volume: Page:
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Bayazitov Kamil R.,Ivanov Maksim S.,Gelazov Robert K.,Barua Subhrajit,Lavrentev Filipp V.,Antsyperova Mariia А.,Fedorov Aleksei А.,Iakovchenko Natalia V.

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11130-024-01195-6.pdf

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