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The Use of Lactic Acid Bacteria in the Fermentation of Fruits and Vegetables — Technological and Functional Properties

By Dalia Urbonaviciene, Pranas Viskelis, Elena Bartkiene, Grazina Juodeikiene and Daiva Vidmantiene

Submitted: May 23rd 2014Reviewed: November 19th 2014Published: April 15th 2015

DOI: 10.5772/59938

Downloaded: 1228

© 2015 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Dalia Urbonaviciene, Pranas Viskelis, Elena Bartkiene, Grazina Juodeikiene and Daiva Vidmantiene (April 15th 2015). The Use of Lactic Acid Bacteria in the Fermentation of Fruits and Vegetables — Technological and Functional Properties, Biotechnology Deniz Ekinci, IntechOpen, DOI: 10.5772/59938. Available from:

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