Publication | Closed Access
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies
159
Citations
39
References
2011
Year
Food ChemistryNutritionFood Bioactive CompoundFood FermentationHealth SciencesFood AnalysisLactic Acid FermentationSensory PropertiesFood ProcessingFood QualityFood TechnologyGreen Smoothies
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