2008•Process BiochemistryRequires access

Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains

Szilárd Kun, Judit M. Rezessy‐Szabó, Quang D. Nguyen, Á. Hoschke

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Key concepts: Bifidobacterium bifidum, Food science, Carrot juice, Fermentation, Probiotic, Population, Pasteurization, Lactose

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Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains — Research Paper | ScholarLens