Bi-And Tri-Cultural Effects of Lactobacillus Strains and <i>Acetobacter Pasteurianus</i> on the Phytochemical Contents, Antioxidative Properties and Quality Attributes of Junzao Jujube Puree

Author:

Antwi Boasiako Turkson,Ma Yongkun,Ekumah John-Nelson,Yongkun Ma,Johnson Nana Adwoa Nkuma,Yinka Aregbe Afusat,Ashiagbor Kwami,Lu Wang,Boateng Isaac Duah

Publisher

Elsevier BV

Reference37 articles.

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3. Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar;Z Ali;Food Science and Nutrition,2019

4. Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage;A A Atallah;Foods,2022

5. Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation;Y Cao;Czech Journal of Food Sciences,2018

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