Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles - Concepedia

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Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles

118

Citations

47

References

2021

Year

Sujin Li, Yang Tao, Dandan Li, Guangzhong Wen, Jianzhong Zhou, Sivakumar Manickam, Yongbin Han, Wai Siong Chai

Food FermentationPhenolic ProfilesLactic Acid BacteriaFermentation CharacteristicsBlueberry JuicesFood MicrobiologyFood ProcessingMicrobiologyHealth Sciences

References

	Year	Citations

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