The influence of lactic acid fermentation process of red...

European Food Research and Technology 2006 / 05 Vol. 223; Iss. 1

The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants

Agata Czyżowska, Elżbieta Klewicka, Zdzisława Libudzisz
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Volume:
223
Language:
english
Pages:
7
DOI:
10.1007/s00217-005-0159-y
Date:
May, 2006
File:
PDF, 234 KB
english, 2006
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