The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS-Reference-Cited by-同舟云学术

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The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS

Published:2022-09 Issue: Volume:180 Page:107537
ISSN:0026-265X
Container-title:Microchemical Journal
language:en
Short-container-title:Microchemical Journal

Author:

Gao Chang,Wang Rui,Zhang Fang,Sun Zhengchen,Meng Xianghong

Funder

Natural Science Foundation of Shandong Province

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference47 articles.

1. Microbial variability of commercial equine probiotics;Berreta;J. Equine Vet. Sci.,2021

2. Traditional fermented foods as vehicle of non-dairy probiotics: Perspectives in south east Asia countries;Rodzi;Food Res. Int.,2021

3. Challenges for the production of probiotic fruit juices;Perricone;Beverages.,2015

4. Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages;Ruiz Rodríguez;Food Res. Int.,2021

5. Detection of abnormal processes of wine fermentation by support vector machines;Hernández;Cluster Comput.,2016

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