Changes in Carrot Juice Components Due to Fermentation by...

Food Science and Technology International Tokyo 1996 Vol. 2; Iss. 4

Changes in Carrot Juice Components Due to Fermentation by Selected Lactic Acid Bacteria.

SAKAMOTO, Hideki, KOGUCHI, Masaru, ISHIGURO, Yukio, MIYAKAWA, Tokichi
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Volume:
2
Year:
1996
Language:
english
Journal:
Food Science and Technology International, Tokyo
DOI:
10.3136/fsti9596t9798.2.246
File:
PDF, 726 KB
english, 1996
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