Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338

Autor: Panda, Sandeep K., Behera, Sunil K., Witness Qaku, X., Sekar, Sudharshan, Ndinteh, Derek T., Nanjundaswamy, H.M., Ray, Ramesh C., Kayitesi, Eugenie
Zdroj: In LWT - Food Science and Technology January 2017 75:453-459
Databáze: ScienceDirect
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