Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms

Journal of Food Science, EarlyView.

Source: Journal of Food Science - November 6, 2018 Category: Food Science Authors: Xiaofan Jin, Wenxue Chen, Haiming Chen, Weijun Chen, Qiuping Zhong Source Type: research