Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum

Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338

Published:2017-01 Issue: Volume:75 Page:453-459
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Panda Sandeep K.,Behera Sunil K.,Witness Qaku X.,Sekar Sudharshan,Ndinteh Derek T.,Nanjundaswamy H.M.,Ray Ramesh C.,Kayitesi Eugenie

Publisher

Elsevier BV

Subject

Food Science

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