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Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 22, Iss 4, Pp 491-508 (2021)
Viabilities of three different probiotic starters (LGG, LA-5, and ABT-2) inoculated to the formulations (F1-9) based on blends of apple juice and some vegetable extracts containing fructooligosaccharide and lactitol were monitored during fermentat
Externí odkaz:
https://doaj.org/article/f9a3214dfad044a19ac3186c63ab2cf1