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Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage

Crossref DOI link: https://doi.org/10.1038/s41598-024-56235-7

Published Online: 2024-03-08

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

Authors

Karimkhani, Mohammad Mahdi

Jamshidi, Abdollah

Nasrollahzadeh, Mahmoud

Armin, Mohammad

Jafari, Seid Mahdi

Zeinali, Tayebeh
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Text and Data Mining valid from 2024-03-08

Version of Record valid from 2024-03-08
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Article History

Received: 10 November 2023

Accepted: 4 March 2024

First Online: 8 March 2024

Competing interests

: The authors declare no competing interests.

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