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- W2365390081 abstract "The tomato and carrot juice were fermented by different combinations of lactic acid bacteria including Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus acidophilus, Bifidobacterium bifidum. The factors affecting the acid producing ability and the total number of bacteria coupled with changes of the organic acids and the flavor components after fermentation were studied." @default.
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- W2365390081 date "2001-01-01" @default.
- W2365390081 modified "2023-09-25" @default.
- W2365390081 title "Effects of Fermentating Conditions on Indexes of the Lactic-Acid-Fermented Vegetable Juice" @default.
- W2365390081 hasPublicationYear "2001" @default.
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