Study on fermentation kinetics, antioxidant activity and flavor characteristics of Lactobacillus plantarum CCFM1050 fermented wolfberry pulp

2024

Hailong Liu | Na Li | Yutong Wang | Tianyu Cheng | Hua Yang | Qiang Peng


书目信息
Food Innovation and Advances
3 2 页码 126 - 134 ISSN 2836-774X
出版者
Maximum Academic Press
其它主题
Antioxidant activity; Aroma components; Kinetic model
语言
英语
类型
Journal Article

2025-06-23
DOAJ