Ultrasonic intervention of Lactobacillus plantarum for quality enhancement of fermented jujube juice: Physicochemical and flavor properties
Lihua Zhang, Shihao Liu, Shunfeng Li, Zhenzhen Ge, Xiaopeng Wei, Xiaoyuan Wang
Topics & Concepts
Lactobacillus plantarumFood scienceFlavorFermentationChemistryLactobacillusLactic acidBiologyBacteriaGeneticsFood Quality and Safety StudiesZiziphus Jujuba Studies and ApplicationsBiochemical Analysis and Sensing Techniques