Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Jie Yang, Yang Tao, Tengqi Gao et al.|Frontiers in Nutrition|2022

Cited by 74