Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles
Xun Sun, Min Jiang, Yibin Lan, Chang‐Qing Duan, Guoliang Yan
Topics & Concepts
Food scienceFlavorFermentationChemistryLactobacillus plantarumSubstrate (aquarium)BacteriaBiologyLactic acidGeneticsEcologyFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies