Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles

作者：Xun Sun, Min Jiang, Yibin Lan, Chang‐Qing Duan, Guoliang Yan · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.106942 · 被引用次数：18 · 研究领域：Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities、Food Quality and Safety Studies