Effect of Fermentation on Phenolic Composition and Antioxidant Capacity of Blackcurrant Juice using Lactobacillus with Different ß-Glucosidase Activities

Rebecca Kowalski, Michale J. Miller, Diala Jawde, Zifan Xie, Elvira Gonzalez De Mejia

Research output: Chapter in Book/Report/Conference proceeding › Chapter

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Engineering & Materials Science

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