Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
Wenhui Duan, Qijie Guan, Huiling Zhang, Fang‐Zhou Wang, Ran Lu, Demao Li, Yan Geng, Zhenghong Xu
Topics & Concepts
FermentationFood scienceFlavorLactic acidChemistryFermentation in food processingLinaloolBacteriaBiochemistryBiologyGeneticsEssential oilProbiotics and Fermented FoodsFermentation and Sensory AnalysisTea Polyphenols and Effects