Improved iron solubility in carrot juice fermented by homo- and heterofermentative lactic acid bacteria
Journal article, 2004

Author

Sharon W Bergkvist

Chalmers, Department of Chemistry and Bioscience, Food Science

Ann-Sofie Sandberg

Chalmers, Department of Chemistry and Bioscience, Food Science

Other publications Research

Nils-Gunnar Carlsson

Chalmers, Department of Chemistry and Bioscience, Food Science

Other publications Research

Thomas Andlid

Chalmers, Department of Chemistry and Bioscience, Food Science

Other publications Research

J Food Microbiol

Vol. 22 53-61

Subject Categories

Food Science

More information

Created

10/7/2017

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