Unveiling the aromatic diversity of Fermented mango juices through 40 plant-derived Lactiplantibacillus plantarum

作者：Tianyu Ma, Chun-Guang Wang, Xinyue Zhang, Yuxuan Zhu, Jiani Liu, Jian Sun, Baoqing Zhu, Dong‐Qing Ye · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142026 · 被引用次数：7 · 研究领域：Sensory Analysis and Statistical Methods、Biochemical Analysis and Sensing Techniques、Fermentation and Sensory Analysis