Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria
Crossref DOI link: https://doi.org/10.1007/s10068-017-0060-z
Published Online: 2017-04-30
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Park, Jae-Bum
Lim, Seung-Hee
Sim, Hyun-Su
Park, Joong-Hee
Kwon, Hun-Joo
Nam, Hee Sop
Kim, Myoung-Dong
Baek, Hyung-Hee
Ha, Suk-Jin
License valid from 2017-04-01