Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties
Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties
Authors
Keywords
Bergamot juice, Lactobacillus plantarum, strains, Mixed fermentation, Chemical composition
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