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Judit Perjéssy

1PUBLICATIONS
0CO-AUTHORS
Beverage chemistry and beverage sensory science
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Publications (1)

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|May 21, 2021
Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds.

Judit Perjéssy, Ferenc Hegyi, Magdolna Nagy-Gasztonyi

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