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June 20, 2024Food ResearchOpen Access

Effect of initial total soluble solids and pH on the quality of fermented beverage from green asparagus roots (Asparagus officinalis L.)

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NGN.T.N. GiangNTN.D. TanTKTran Van Khai

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Giang et al. (2024) studied this question.

synapsesocial.com/papers/68e63e39b6db6435875d074bhttps://doi.org/10.26656/fr.2017.8(3).570
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