Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris)
Kamila Goderska, Kanan Dombhare, Elżbieta Radziejewska‐Kubzdela
Topics & Concepts
Food scienceCarrot juiceLactobacillus acidophilusLactobacillus plantarumProbioticLactobacillusDaucus carotaFermentationLycopeneLactoseChemistryBiologyCarotenoidBacteriaLactic acidBotanyGeneticsMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented FoodsSeed and Plant Biochemistry