Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria - Concepedia

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Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria

68

Citations

27

References

2004

Year

Sharon W. Bergqvist, A.-S. Sandberg, Nils Carlsson, Thomas Andlid

Food Microbiology

Food ChemistryFood FermentationBiochemistryBiochemical EngineeringFood MicrobiologyCarrot JuiceMicrobiologyFood ProcessingIron SolubilityFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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