Multi-frequency sono-fermentation with mono and co-cultures of LAB synergistically enhance mulberry juice: Evidence from metabolic, micromorphological, sensorial, and computational approaches
发酵
食品科学
化学
作者
Sanabil Yaqoob,Aysha Imtiaz,Ibrahim Khalifa,Sajid Maqsood,Riaz Ullah,Abdelaaty A. Shahat,Fahad Al-Asmari,Mian Shamas Murtaza,Jian‐Ya Qian,Yongkun Ma