Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei
Version of Record online: 9 JUL 2012
© 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Engineering in Life Sciences
Special Issue: Biotechnology of fermented food systems
Volume 12, Issue 4, pages 475–485, August 2012
How to Cite
de Souza Neves Ellendersen, L., Granato, D., Bigetti Guergoletto, K. and Wosiacki, G. (2012), Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei. Eng. Life Sci., 12: 475–485. doi: 10.1002/elsc.201100136
- Issue online: 27 AUG 2012
- Version of Record online: 9 JUL 2012
- Accepted manuscript online: 30 JAN 2012 05:45AM EST
- Manuscript Accepted: 12 JAN 2012
- Manuscript Revised: 8 DEC 2011
- Manuscript Received: 20 OCT 2011
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