The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS
Chang Gao, Rui Wang, Fang Zhang, Zhengchen Sun, Xianghong Meng
Topics & Concepts
Lactic acidFermentationChemistryFood scienceLactobacillus rhamnosusAcetoinBacteriaGas chromatography–mass spectrometryGas chromatographyChromatographyMass spectrometryLactobacillusBiologyGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityFood composition and properties