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Lactic acid bacteria fermentation of prebiotic-supplemented apple juice: Viable counts and flavor evolution revealed by HS-SPME-GC–MS coupled with electronic sensory and chemometrics
2小时前
待确认
五种益生菌发酵寒富苹果汁特性的研究
2个月前
已完结
果实成熟度和乳酸发酵对桑葚汁的物理化学性质、酚类、挥发物及感官的影响
2个月前
已关闭
Enhancing functional metabolites and antioxidant activity of a novel alternative kombucha-like beverage: Tailor-made symbiotic microbial consortium for apple juice fermentation
3个月前
已完结
Correction: Fermentation and storage characteristics of “Fuji” apple juice using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: microbial growth, metabolism of bioactives and in vitro bioactivities
3个月前
已完结
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