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

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

117

Citations

21

References

2016

Year

Sandeep Kumar Panda, Sunil Kumar Behera, Xolisile W. Qaku, Sudharshan Sekar, Derek Tantoh Ndinteh, H. M. Nanjundaswamy, Ramesh C. Ray, Eugénie Kayitesi

Food FermentationPrickly PearsQuality EnhancementFood MicrobiologyFood BioprocessingMicrobiologyAtcc 9338Food SafetyHealth Sciences

References

	Year	Citations

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