Influence of  Lactobacillus plantarum  fermentation on the chemical composition and nutritional value of fruit and berry raw materials

L. Ch. Burak

Innovations and Food Safety
Innovacii i prodovolʹstvennaâ bezopasnostʹ

ISSN 2311-0651 (Print)

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Burak L.Ch. Influence of Lactobacillus plantarum fermentation on the chemical composition and nutritional value of fruit and berry raw materials. Innovations and Food Safety. 2025;(2):6-25. (In Russ.) https://doi.org/10.31677/2311-0651-2025-48-2-6-25

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ISSN 2311-0651 (Print)

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