Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice
Yuanye Liu, Jie Sheng, Jingjing Li, Panling Zhang, Fengxian Tang, Chunhui Shan
Topics & Concepts
Food scienceFermentationLactic acidLactobacillus plantarumChemistryTitratable acidFlavorSugarLactobacillus caseiBacteriaBiologyGeneticsPhytochemical and Pharmacological StudiesFood Industry and Aquatic BiologyBiochemical effects in animals