Preparation and characterization of fermented dandelion (Taraxacum officinale) beverage using Lactobacillus acidophilus F46 having cinnamoyl esterase activity
Crossref DOI link: https://doi.org/10.1007/s10068-015-0076-1
Published Online: 2015-04-30
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Jong-Hui
Baik, Sang-Ho
Text and Data Mining valid from 2015-04-01