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Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Food FermentationIn Vitro FermentationBlackberry JuicesFood MicrobiologyLactobacillus PlantarumFood BioprocessingMicrobiologySensory EvaluationHealth Sciences