Effect of fermentation with single and co-culture of lactic acid bacteria on Chinese Elaeagnus angustifolia juice: Evaluation of bioactive compounds and volatile profiles
Chang Chen, Huilin Li, YunPing Zhu, YaWen Zhou, QingHong Luo
Topics & Concepts
Lactic acidFermentationChemistryFood scienceBacteriaBiologyGeneticsPhytochemical and Pharmacological StudiesAgriculture and Biological StudiesMedicinal Plants and Bioactive Compounds