Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential
Bismillah Mubeen, Afusat Yinka Aregbe, Yongkun Ma
Topics & Concepts
Lactic acidChemistryFermentationFood scienceBacteriaBiologyGeneticsPhytochemical and Pharmacological StudiesFood Industry and Aquatic BiologyAgriculture and Biological Studies