Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions-Reference-Cited by-同舟云学术

Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions

Published:2018-03-30 Issue:6 Volume:55 Page:2240-2250
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Wei Ming,Wang Shaoyang,Gu Pan,Ouyang Xiaoyu,Liu Shuxun,Li Yiqing,Zhang Bolin,Zhu Baoqing^ORCID

Funder

Fundamental Research Funds for the Central Universities

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3141-y/fulltext.html

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