Two lactic acid bacteria strains isolated from naturally fermented foods improves physicochemical quality, antioxidant capacity, shelf life stability and metabolic profiles of Dangshan pear (Pyrus spp.) juice
Kaili Jiang, Liu Liu, Wen‐Juan Pan
Topics & Concepts
PEARFood scienceShelf lifeFermentationLactic acidAntioxidant capacityBacteriaChemistryAntioxidantBiologyBotanyBiochemistryGeneticsFood Quality and Safety StudiesPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis