Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects.
利用乳酸发酵对水果副产品进行增值，以开发创新饮料配方：微生物和物理化学效应
期刊:Foods
影响因子:5.1
doi:10.3390/foods13233715
Chiarini Elisabetta, Alessandria Valentina, Buzzanca Davide, Giordano Manuela, Seif Zadeh Negin, Mancuso Francesco, Zeppa Giuseppe
