Table 1. The number of lactic acid bacteria (Log CFU/ mL) for lemon juice of different origins and varieties fermented by lactic acid bacteria at 30°C

From

To evaluate the Effects of Lactic Acid Bacteria Fermented Lemon Juice from Limon and Eureka Varieties of Taiwan on Anti-pathogenic Bacteria and Anti-allergy

Cheng-Chih Tsai, Li-Yun Lin, Tzu-Min Lai, Lan-Chun Chou

Journal of Food and Nutrition Research. 2021, 9(7), 382-388 doi:10.12691/jfnr-9-7-9