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Microbial viability, physico-chemical properties and sensory evaluation of pineapple juice enriched with Lactobacillus casei, Lactobacillus rhamnosus and inulin during refrigerated storage

Crossref DOI link: https://doi.org/10.1007/s11694-018-9908-z

Published Online: 2018-08-20

Published Print: 2018-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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