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Carrot juice was prepared from fresh carrots using a juicer and pasteurizing the juice at 85°C for 30 min. With sterilized carrot juice as raw material, fermented juice was produced via a liquid-solid fermentation method.
Copyright and License information: ©2022 Chenchen YU et al.
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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