Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling

作者：Kangshuai Lou, Yuanrong Zheng, Xiaohan Tan, Libin Wang, Changmin Tong, Siqiang Huang, Xintong Cai, Changyu Zhou, Jinxuan Cao, Hao Zhang, Daodong Pan, Zhen Wu, Qiang Xia · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115333 · 被引用次数：20 · 研究领域：Biochemical Analysis and Sensing Techniques、Pineapple and bromelain studies、Microbial Inactivation Methods