Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice

作者：Maozhen Zhao, Yunjuan Mu, Zhiping Shi, Xueqi Wang, Wenhao Liu, Yuhan Zhou, Huaxi Yi, Lanwei Zhang, Zhe Zhang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142672 · 被引用次数：23 · 研究领域：Food Quality and Safety Studies、Botanical Studies and Applications、Fermentation and Sensory Analysis