Production, characterization and optimization of fermented tomato and carrot juices by using Lysinibacillus sphaericus isolate
Crossref DOI link: https://doi.org/10.7324/JABB.2017.50410
Published Online: 2017
Update policy: https://doi.org/10.7324/jabb.crossmark
Version of Record valid from 2013-05-30
Accepted Manuscript valid from 2013-05-30
Text and Data Mining valid from 2013-05-30
