Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-019-03425-7.pdf
Reference77 articles.
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3. Kumar BV, Venkata S, Vijayendra N (2015) Trends in dairy and non-dairy probiotic products—a review. J Food Sci Technol 52:6112–6124
4. Hutkins R (2019) Microbiology and technology of fermented foods, 2nd edn. Wiley, Amsterdam
5. Swain MR, Anandharaj M, Ray RC, Parveen Rani R (2014) Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnol Res Int 2014:1–19
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