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1 research outputs found
Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III
Author
A Moayedi
A Sorrequieta
+36Â more
A Talwalkar
AA Argyri
C Chen
C Erdinc
C Ma
CT Chang
D Das
D Dimitrovski
D Hervert-Hernandez
DF Song
E Apostolidis
G Floros
G Molin
G Noctor
G Yang
H Kesenkas
HY Huang
K Sulhvir
KY Yoon
M Oyaizu
M Vrese de
R Cagno Di
R Ilahy
R Muelas
R Yadav
RJ Johnson
S Burda
S Chen
S Kuwaki
S Li
SE Evivie
SS Sabo
TM Triantis
Y Wang
YC Wang
ZE Mousavi
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
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