- Tytuł:
- BIO-PRESERVATION OF CHOCOLATE MOUSSE WITH FREE AND IMMOBILIZED CELLS OF LACTOBACILLUS PLANTARUM D2 AND LEMON (CITRUS LEMON L.) OR GRAPEFRUIT (CITRUS PARADISI L.) ZEST ESSENTIAL OILS.
- Autorzy:
- Źródło:
- Acta Scientiarum Polonorum. Technologia Alimentaria. Jan-Mar2021, Vol. 20 Issue 1, p5-16. 12p.
Czasopismo naukowe