Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties-Reference-Cited by-同舟云学术

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Published:2020-03-06 Issue:4 Volume:85 Page:1248-1255
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Szutowska Julia¹^ORCID,Rybicka Iga²^ORCID,Pawlak‐Lemańska Katarzyna²^ORCID,Gwiazdowska Daniela¹^ORCID

Affiliation:

1. Dept. of Natural Science and Quality AssuranceInst. of Quality SciencePoznan Univ. of Economics and Business Al. Niepodległości 10 61‐875 Poznań Poland

2. Dept. of Technology and Instrumental AnalysisInst. of Quality SciencePoznan Univ. of Economics and Business Al. Niepodległości 10 61‐875 Poznań Poland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15080

Reference51 articles.

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4. Determination of trace metals in fruit juices in the Portuguese market

5. Antimicrobial Activity of Lactic Acid Bacteria in Dairy Products and Gut: Effect on Pathogens

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