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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 by Christos Bontsidis, Athanasios Mallouchos, Antonia Terpou, Anastasios Nikolaou, Georgia Batra, Ioanna Mantzourani, Athanasios Alexopoulos, Stavros Plessas
Published 2021-04-01
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