Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice

  1. Li, X.
  2. Gao, J.
  3. Simal-Gandara, J.
  4. Wang, X.
  5. Caprioli, G.
  6. Mi, S.
  7. Sang, Y.
Revista:
LWT

ISSN: 0023-6438

Ano de publicación: 2021

Volume: 147

Tipo: Artigo

DOI: 10.1016/J.LWT.2021.111489 GOOGLE SCHOLAR
Fonte de datos: Scopus