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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

Citation:

Bontsidis C, Mallouchos A, Terpou A, Nikolaou A, Batra G, Mantzourani I, Alexopoulos A, Plessas S. 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. FoodsFoods. 2021;10.

Notes:

Cited By :23Export Date: 10 May 2023