Effect of lactic acid fermentation on antioxidant, texture,...

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 Gobbetti
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Volume:
28
Year:
2011
Language:
english
Pages:
10
DOI:
10.1016/j.fm.2011.02.011
File:
PDF, 488 KB
english, 2011
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