Work

Fermentation of Sapodilla juice with Lactobacillus acidophilus : Fermentation kinetics and evaluation of functional properties

Year: 2025

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.70135

Authors: Animesh Sarkar, Sharodia Roy Snigdha, Razia Sultana Chowdhury, Limon Chandra Shaha, Mahabub Alam

Institutions: Shahjalal University of Science and Technology, University of Virginia

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W4408688306

FWCI: 2.58

Cites: 61

Cited by: 6

Related to: 10