Lactic acid fermented vegetable juices
Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes...
I tiakina i:
| Ngā kaituhi matua: | , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Czech Academy of Agricultural Sciences
2003-12-01
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| Rangatū: | Horticultural Science |
| Ngā marau: | |
| Urunga tuihono: | https://hortsci.agriculturejournals.cz/artkey/hor-200304-0006_lactic-acid-fermented-vegetable-juices.php |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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