Solid-state fermentation with lactic acid bacteria of citric acid degrading for hawthorn fruit improvement: Sensory, flavor, antioxidant properties
Chen Wang, Yuan Wang, Wong Yi Shan, Yanqiu Han, Xiao Li
Topics & Concepts
Citric acidFlavorFood scienceLactic acidChemistryFermentationAntioxidantBacteriaSensory systemBiochemistryBiologyGeneticsNeuroscienceBotanical Studies and ApplicationsHorticultural and Viticultural ResearchFungal Biology and Applications