Correction: Fermentation and storage characteristics of “Fuji” apple juice using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: microbial growth, metabolism of bioactives and in vitro bioactivities

Benzer Materyaller

• Correction: Fermentation and storage characteristics of “Fuji” apple juice using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: microbial growth, metabolism of bioactives and in vitro bioactivities
  Yazar:: Frontiers Production Office
  Baskı/Yayın Bilgisi: (2025-09-01)
• Expression of Concern: Fermentation and storage characteristics of “fuji” apple juice using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: microbial growth, metabolism of bioactives and in vitro bioactivities
  Yazar:: Frontiers Editorial Office
  Baskı/Yayın Bilgisi: (2024-07-01)
• Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice
  Yazar:: Xiujun Li, ve diğerleri
  Baskı/Yayın Bilgisi: (2025-03-01)
• Effect of Lactobacillus casei Removing Patulin in Apple Juice on the Quality of Apple Juice
  Yazar:: Jiang LI, ve diğerleri
  Baskı/Yayın Bilgisi: (2024-04-01)
• Development of microencapsulated yogurt with Lactobacillus plantarum and Lactobacillus acidophilus
  Yazar:: CHEN Juan, YU Bin, GUO Zongming, WANG Yiqian, LV Changxv
  Baskı/Yayın Bilgisi: (2024-01-01)