Article · Journal · 2022

Antioxidant activity and viability of Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Co-culture in fermented tomato juice during refrigerated storage

Bennett Dzandu

Food Bioscience

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Bennett DzanduFirst author
as printed: B Dzandu

Antioxidant activity and viability of Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Co-culture in fermented tomato juice during refrigerated storage · Peerford