National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, China
National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, China
Copyright © 2019 Thi Van Thanh Do, Liuping Fan et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Do, T. and Fan, L. (2019) Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with
Lactobacillus Strains.
Food and Nutrition Sciences,
10, 412-427. doi:
10.4236/fns.2019.104031.