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Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

Mengze Wang, Xiaoyu Ouyang, Yaran Liu, Yue Liu, Lei Cheng, Chengtao Wang, Baoqing Zhu, Bolin Zhang

2020Journal of Food Processing and Preservation30 citationsDOI

Topics & Concepts

Lactic acidFermentationFood scienceBacteriaNutrientLactic acid fermentationChemistryBiologyOrganic chemistryGeneticsPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsGABA and Rice Research
Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains | Litcius