Effects of mixed starters of plant- and wine-derived L. plantarum on hawthorn juice fermentation: Physicochemical properties, phenolic and volatile profiles
Xun Sun, Hui Liu, Chang‐Qing Duan, Guoliang Yan
Topics & Concepts
FermentationFood scienceChemistryLactobacillus plantarumProanthocyanidinLactic acidFlavorWineProbioticAromaAntioxidantBacteriaPolyphenolBiochemistryBiologyGeneticsFermentation and Sensory AnalysisFungal Biology and ApplicationsMicrobial Metabolism and Applications