Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics-Reference-Cited by-同舟云学术

Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics

Published:2024-02 Issue: Volume:57 Page:103534
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Boasiako Turkson Antwi,Yinka Aregbe Afusat,Yuqing Xiong,Boateng Isaac Duah^ORCID,Ma Yongkun

Funder

Yunnan Key Research and Development Program

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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