Dynamic interactions between compositional changes and color evolution in Lactobacillus fermented Lotus rhizome juice: A multivariate analysis of Browning mechanisms
Rui Huang, Huiwen Jiang, Shoulei Yan, Jie Li
Topics & Concepts
BrowningRhizomeFood scienceLactobacillusFermentationLotusChemistryBotanyBiologyBiochemical Analysis and Sensing TechniquesPhytochemicals and Antioxidant ActivitiesChromatography in Natural Products