Fermentation of Rosa roxburghii Tratt by Limosilactobacillus fermentum NCU001464: Physicochemical characteristics and biological activity
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Preparation, flavor component and antioxidant activity analysis of Lactiplantibacillus plantarum NCU137 fermented rice protein;Food Bioscience;2024-12
2. Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice;International Journal of Food Microbiology;2024-06
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