Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage by Virginia Prieto-Santiago, Ingrid Aguiló-Aguayo, Montserrat Mestres, Daniel Schorn-García, Jokin Ezenarro, Daniel Rico, Ana Belen Martín-Diana, Marina Anguera, Maribel Abadias

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