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Publication

Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage

Journal Contribution - Journal Article

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN: 1365-2621

Issue: 8

Volume: 57

Pages: 5461 - 5471

WoS Id: 000807645600001
Handle: http://hdl.handle.net/1854/LU-8755676
DOI: https://doi.org/10.1111/ijfs.15878

Accessibility:Closed