Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage
Liqing Qiu, Min Zhang, Chang Lu
Topics & Concepts
AftertasteFood scienceFermentationAromaChemistryLactic acidFlavorTasteElectronic tongueBacteriaBiologyGeneticsFood Quality and Safety StudiesFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities