The fermentation of carambola juice with lactic acid bacteria improves its flavor, bioactive properties, and metabolic composition

作者：Xiaolu Zhou, Ziqian Zhu, Zihan Sun, Jiayi Xu, Xubiao Meng, Huixian Wang, Ruimin Wang, Fang Chen, Xiaosong Hu, Jiachao Zhang · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.106307 · 被引用次数：18 · 研究领域：Microbial Metabolites in Food Biotechnology、Phytochemicals and Antioxidant Activities、Food Quality and Safety Studies