Microbiological and chemical properties of chokeberry juice fermented by novel lactic acid bacteria with potential probiotic properties during fermentation at 4◦c for 4 weeks - Bontsidis, C.; Mallouchos, A.; Terpou, A.; Nikolaou, A.; Batra, G.; Mantzourani, I.; Alexopoulos, A.; S. Plessas (FoodsFoods, 2021)