has been cited by the following article(s):
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[1]
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Fruit Juices and Fruit Fermented Beverages: Consumer Acceptance, Chemical and Sensory Characteristics
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2023 |
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[2]
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CHANGES IN PHYSICO-CHEMICAL PARAMETERS, BIOACTIVE COMPOUNDS AND SURVIVAL OF Lactiplantibacillus plantarum J12 IN FERMENTED CARROT …
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Carpathian Journal of …,
2022 |
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[3]
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Production and Assessment of Probiotic Fruit Juice from Punjab Pink Variety of Guava
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Journal of Scientific & Industrial Research,
2022 |
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[4]
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Trends in non‐dairy‐based probiotic food products: advances and challenges
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Journal of Food …,
2022 |
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[5]
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Chemical and sensory characteristics of fruit juice and fruit fermented beverages and their consumer acceptance
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Beverages,
2022 |
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[6]
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Health-promoting Effects of Developed Probiotic Orange Beverage: An in vitro Study
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Asian Journal of Dairy and Food …,
2022 |
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[7]
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Lactobacillus Use for Plant Fermentation: New Ways for Plant-Based Product Valorization
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Lactobacillus-A …,
2022 |
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[8]
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Controlled fermentation of curly kale juice with the use of autochthonous starter cultures
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Food Research …,
2021 |
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[9]
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Production and evaluation of probioticated mango juice using Pediococcus pentosaceus and Pediococcus acidilactici during storage at different temperature
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Tayo, FO Olomitutu… - Journal of Agriculture and …,
2021 |
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[10]
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Nghiên cứu sản xuất nước ép dứa (Ananas comosus)-Bí đao (Benincasa hispida) đóng chai
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2020 |
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[11]
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PENGARUH BERBAGAI VARIASI PENGENCERAN JUS TERHADAP MUTU JUS PROBIOTIK CAMPURAN (DAUN KATUK, WORTEL DAN NENAS MADU …
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2019 |
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[12]
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PENGARUH BERBAGAI VARIASI PENGENCERAN JUS TERHADAP MUTU JUS PROBIOTIK CAMPURAN (DAUN KATUK, WORTEL DAN NENAS MADU) SELAMA …
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2019 |
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[1]
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Lactobacillus - A Multifunctional Genus
2023
DOI:10.5772/intechopen.104958
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[2]
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Probiotics: mechanism of action, health benefits and their application in food industries
Frontiers in Microbiology,
2023
DOI:10.3389/fmicb.2023.1216674
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[3]
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Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
Beverages,
2022
DOI:10.3390/beverages8020033
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[4]
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Lactobacillus - A Multifunctional Genus [Working Title]
2022
DOI:10.5772/intechopen.104958
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[5]
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Trends in non‐dairy‐based probiotic food products: Advances and challenges
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16578
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[6]
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Controlled fermentation of curly kale juice with the use of autochthonous starter cultures
Food Research International,
2021
DOI:10.1016/j.foodres.2021.110674
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[7]
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Controlled fermentation of curly kale juice with the use of autochthonous starter cultures
Food Research International,
2021
DOI:10.1016/j.foodres.2021.110674
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