Production of Probiotic Mango Juice by Fermentation of Lactic Acid Bacteria-Reference-Cited by-同舟云学术

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Production of Probiotic Mango Juice by Fermentation of Lactic Acid Bacteria

Published:2015-06-28 Issue:2 Volume:43 Page:120-125
ISSN:1598-642X
Container-title:Microbiology and Biotechnology Letters
language:en
Short-container-title:Microbiology and Biotechnology Letters

Author:

Reddy Lebaka Veeranjaneya,Min Ju-Hee,Wee Young-Jung

Publisher

Korean Society for Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,Microbiology,Biotechnology

Cited by 42 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria;Journal of Food Science and Technology;2024-05-29

2. The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles;Food and Bioprocess Technology;2024-04-18

3. Assessment of lactic acid bacteria survivability in Amla, beetroot, date jam by physicochemical, textural, and sensorial means of storage;Vegetos;2024-03-08

4. An In Vitro Study of the Impacts of Sweet Potato Chips with Potentially Probiotic Levilactobacillus brevis and Lactiplantibacillus plantarum on Human Intestinal Microbiota;Probiotics and Antimicrobial Proteins;2023-10-04

5. Probiotic potential of kombucha drink from butterfly pea (Clitoria ternatea L.) flower with the addition of Lactiplantibacillus plantarum subsp. plantarum Dad-13;Biocatalysis and Agricultural Biotechnology;2023-08

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