Lactic acid bacteria sequential fermentation improves viable counts and quality of fermented apple juice via generating two logarithmic phases
Shuang Yang, Mengxin Hou, Weiteng Tan, Yue Chen, Hongcai Li, Jiangling Song, Xiaoyang Wang, Jingyi Ren, Zhenpeng Gao
Topics & Concepts
FermentationLactic acidFood scienceBacteriaChemistryMicrobiologyBiologyGeneticsProbiotics and Fermented FoodsFood Quality and Safety StudiesFermentation and Sensory Analysis