Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix
Authors
Katarzyna Skrzypczak
katarzyna.skrzypczak@up.lublin.pl
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Klaudia Gustaw
Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Dominika Schwonke
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Izabela Pałys
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Katarzyna Gordat
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Monika Michalak-Majewska
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Waldemar Gustaw
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Language: English
Page range: 123 - 134
Submitted on: Mar 26, 2021
Accepted on: May 11, 2021
Published on: Jun 28, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2021 Katarzyna Skrzypczak, Klaudia Gustaw, Dominika Schwonke, Izabela Pałys, Katarzyna Gordat, Monika Michalak-Majewska, Waldemar Gustaw, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.