Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with <i>Lactobacillus</i> Strains

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with Lactobacillus Strains"
written by Thi Van Thanh Do, Liuping Fan,
published by Food and Nutrition Sciences, Vol.10 No.4, 2019

has been cited by the following article(s):

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[15]	Lactobacillus Use for Plant Fermentation: New Ways for Plant-Based Product Valorization
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[16]	Controlled fermentation of curly kale juice with the use of autochthonous starter cultures
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[17]	Production and evaluation of probioticated mango juice using Pediococcus pentosaceus and Pediococcus acidilactici during storage at different temperature
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[5]	Characterisation of physicochemical properties, anti-hyperglycaemic effects, and probiotic potentials in fermented pumpkin drink utilising Lactobacillus mali isolated from water kefir International Food Research Journal, 2024 DOI:10.47836/ifrj.31.2.11

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