Open AccessTo evaluate the Effects of Lactic Acid Bacteria Fermented Lemon Juice from Limon and Eureka Varieties of Taiwan on Anti-pathogenic Bacteria and Anti-allergy
Author(s) -
ChengChih Tsai,
Li-Yun Lin,
Tzu-Min Lai,
Lan-Chun Chou
Publication year - 2021
Publication title -
journal of food and nutrition research
Language(s) - English
Resource type - Journals
eISSN - 2333-1240
pISSN - 2333-1119
DOI - 10.12691/jfnr-9-7-9
Subject(s) - lactic acid , fermentation , bacteria , probiotic , food science , lemon juice , pathogenic bacteria , antimicrobial , microbiology and biotechnology , chemistry , biology , genetics , sugar