Physicochemical and functional characteristics of a novel fermented pepper (Capsiccum annuumL.) leaves-based beverage using lactic acid bacteria

✍ Scribed by Song, Young-Ran; Shin, Nam-Sik; Baik, Sang-Ho

• Book ID: 121464802
• Publisher: The Korean Society of Food Science and Technology
• Year: 2013
• Tongue: English
• Weight: 381 KB
• Volume: 23
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-014-0025-4