Open AccessFermentation of apple juice using selected autochthonous lactic acid bacteria
Author(s) -
Eteri Tkesheliadze,
Tkesheliadze Gagelidze,
Tinatin Sadunishvili,
Christian Herzig
Publication year - 2022
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2022-11-1-7
Subject(s) - lactic acid , food science , fermentation , bacteria , chemistry , biology , genetics