Bioprocess optimization and functional properties of cucumber juice fermented with Lacticaseibacillus casei NCDC-17: from physicochemical changes to health -promoting-effects.
- DOI
- 10.1007/s00203-026-05233-6
- Published
- 2026 Oct 1
- Container
- Archives of microbiology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s00203-026-05233-6,
title = {Bioprocess optimization and functional properties of cucumber juice fermented with Lacticaseibacillus casei NCDC-17: from physicochemical changes to health -promoting-effects.},
author = {Kumar M and Sharma R and Yadav J and Bhatia C and Singh N},
year = {2026},
journal = {Archives of microbiology},
doi = {10.1007/s00203-026-05233-6},
url = {https://doi.org/10.1007/s00203-026-05233-6}
}RIS
TY - JOUR TI - Bioprocess optimization and functional properties of cucumber juice fermented with Lacticaseibacillus casei NCDC-17: from physicochemical changes to health -promoting-effects. AU - Kumar M AU - Sharma R AU - Yadav J AU - Bhatia C AU - Singh N PY - 2026 JO - Archives of microbiology DO - 10.1007/s00203-026-05233-6 UR - https://doi.org/10.1007/s00203-026-05233-6 ER -
APA
M, K., R, S., J, Y., C, B., & N, S. (2026). Bioprocess optimization and functional properties of cucumber juice fermented with Lacticaseibacillus casei NCDC-17: from physicochemical changes to health -promoting-effects.. Archives of microbiology. https://doi.org/10.1007/s00203-026-05233-6
Source records
- pubmed · retrieved 2026-11-10T11:51:19.465Z