Buchumschlag

Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation

Fuente: Redalyc

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Bibliographische Detailangaben
1. Verfasser:	Sartjin PEERAJAN
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Schlagworte:	Agrociencias polyphenol Antioxidant Lactobacillus paracasei Phyllanthus emblica fruit lactic acid bacteria fermented beverages
Online-Zugang:	Acceder al recurso
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