The impact of onion juice on milk fermentation by Lactobacillus acidophilus

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Title
The impact of onion juice on milk fermentation by Lactobacillus acidophilus
Authors
Keywords
Lactobacillus acidophilus, Onion juice, Viable cell count, Antioxidant capacity, Flavor compound
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 543-548
Publisher
Elsevier BV
Online
2015-08-17
DOI
10.1016/j.lwt.2015.08.042

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