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Journal: Foods, 2021
Volume: 10
Number: 768
Article:
Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks
Authors:
by
Christos Bontsidis, Athanasios Mallouchos, Antonia Terpou, Anastasios Nikolaou, Georgia Batra, Ioanna Mantzourani, Athanasios Alexopoulos and Stavros Plessas
Link:
https://www.mdpi.com/2304-8158/10/4/768
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