Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein-Reference-Cited by-同舟云学术

Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein

Published:2024-06 Issue: Volume:22 Page:101254
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Luo Jia-wei,Xiao Shan,Suo Hao,Wang Bo,Cai Yan-xue,Wang Ji-hui

Funder

Basic and Applied Basic Research Foundation of Guangdong Province

Department of Education of Guangdong Province

Publisher

Elsevier BV

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4. High hydrostatic pressure and co-fermentation by lactobacillus rhamnosus and gluconacetobacter xylinus improve flavor of yacon-litchi-longan juice;Chen;Foods,2019

5. Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues;Chen;LWT,2020

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