Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks
Christos Bontsidis, A. Mallouchos, A. Terpou, A. Nikolaou, Georgia Batra, I. Mantzourani, A. Alexopoulos, S. Plessas
Foods