Effects of the fruit maturity, processing method, and fermentation time on the physicochemical, functional, and microbial properties of Prunus mume (maesil) sugar syrup during a 1-year fermentation period-Reference-Cited by-同舟云学术

Effects of the fruit maturity, processing method, and fermentation time on the physicochemical, functional, and microbial properties of Prunus mume (maesil) sugar syrup during a 1-year fermentation period

Published:2022-04 Issue: Volume:159 Page:113174
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ramalingam Srinivasan,Ko Kyung Yuk,Lee Jong Suk,Bahuguna Ashutosh,Kim Myunghee

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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