Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice
Jing Li, Haishan Xu, Huan Li, Ying Xie, Ke Ding, Saiqing Xu, Zijun Wang, Rongrong Wang, Cuiping Yi, Shenghua Ding, Shenghua Ding
Topics & Concepts
ChemistryFermentationFood scienceFruit juiceKey (lock)BiologyEcologyZiziphus Jujuba Studies and ApplicationsGinseng Biological Effects and ApplicationsFermentation and Sensory Analysis