Antioxidant activity and viability of Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Co-culture in fermented tomato juice during refrigerated storage-Reference-Cited by-同舟云学术

Antioxidant activity and viability of Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Co-culture in fermented tomato juice during refrigerated storage

Published:2022-12 Issue: Volume:50 Page:102085
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Dzandu Bennett,Chotiko Arranee,Sathivel Subramaniam

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference70 articles.

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