Production of red beetroot juice by different methods: Kinetics of microbial growth, sugar consumption, and acid production
Author:
Funder
TÜBİTAK
Publisher
Elsevier BV
Reference49 articles.
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3. Lactic fermented fruit or vegetable juices: past, present and future;Garcia;Beverages,2020
4. Degradation kinetics and thermodynamic analysis of betalains on microencapsulated beetroot juice using maltodextrin and sweet potato starch;Rodríguez-Mena;Sci. Agropecu.,2021
5. Microbial community dynamics and metabolome changes during spontaneous fermentation of northeast sauerkraut from different households;Yang;Front. Microbiol.,2020
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