Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice-Reference-Cited by-同舟云学术

Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice

Published:2023-07 Issue: Volume:184 Page:114884
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhao Xinxin,Tang Fengxian,Cai Wenchao,Peng Bo,Zhang Panling,Shan Chunhui

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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5. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose;Chen;Food Research International,2018

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