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Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies
Raffaella Di Cagno, Giovanna Minervini, Carlo G. Rizzello, Maria De Angelis, Marco GobbettiVolume:
28
Year:
2011
Language:
english
Pages:
10
DOI:
10.1016/j.fm.2011.02.011
File:
PDF, 488 KB
english, 2011