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Comparative examination of activity of different strains of lactic acid bacteria in beetroot and carrot juice / Uporedna ispitivanja aktivnosti sojeva bakterija mlečno-kiselinskog vrenja u soku cvekle i mrkve
(Faculty of Technology, Novi Sad, 2000)
Fermented vegetable juices are an important component of nutrition, because the fermentation improves the quality of natural vegetable juices by its products, which are important biotic substances. Beetroot (Beta vulgaris ...