Functional beverage production through lactic acid fermentation of black chokeberry (Aronia melanocarpa) juice
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Publisher
Elsevier BV
Reference32 articles.
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2. Microbiological and chemical properties of chokeberry juice fermented by novel lactic acid bacteria with potential probiotic properties during fermentation at 4◦c for 4 weeks;Bontsidis;Foods,2021
3. Comparison of volatiles identified in Aronia melanocarpa and Amelanchier alnifolia using solid-phase microextraction coupled to gas chromatography-mass spectrometry;Butorova;J. Food Nutr. Res.,2016
4. Nutritional benefits of fruit and vegetable beverages obtained by lactic acid fermentation;Camillo,2023
5. Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions;Cirlini;Lwt,2020
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