Effects of mixed starters of plant- and wine-derived L. plantarum on hawthorn juice fermentation: Physicochemical properties, phenolic and volatile profiles-Reference-Cited by-同舟云学术

Effects of mixed starters of plant- and wine-derived L. plantarum on hawthorn juice fermentation: Physicochemical properties, phenolic and volatile profiles

Published:2023-12 Issue: Volume:56 Page:103363
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Sun Xun,Liu Hui,Duan Changqing,Yan Guoliang^ORCID

Funder

China Agricultural University

Agriculture Research System of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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4. Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation;Duan;Food Chemistry,2023

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