Publication | Open Access
Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum
73
Citations
29
References
2018
Year
Food ChemistryFood FermentationVolatile CompoundsFood AnalysisAntioxidant ActivityFood MicrobiologyLactobacillus PlantarumMicrobiologyFood SafetyHealth Sciences
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