@article {33573,
	title = {Microbiological and chemical properties of chokeberry juice fermented by novel lactic acid bacteria with potential probiotic properties during fermentation at 4{\textopenbullet}c for 4 weeks},
	journal = {FoodsFoods},
	volume = {10},
	number = {4},
	year = {2021},
	note = {Cited By :23Export Date: 10 May 2023},
	type = {Article},
	author = {Bontsidis, C. and Mallouchos, A. and Terpou, A. and Nikolaou, A. and Batra, G. and Mantzourani, I. and Alexopoulos, A. and S. Plessas}
}
