Lactiplantibacillus plantarum exerts strain-specific effects on malolactic fermentation, antioxidant activity, and aroma profile of apple cider

被引：0
|
作者：
Hu, Lujun [1 ]
Chen, Xiaodie [1 ]
Cao, Yulan [1 ]
Gao, Pei [2 ]
Xu, Teng [1 ]
Xiong, Dake [1 ]
Zhao, Zhifeng [1 ,3 ]
机构：
[1] Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin,644005, China
[2] State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi,214122, China
[3] College of Biomass Science and Engineering, Sichuan University, Chengdu,610000, China
来源：
Food Chemistry: X | 2024年 / 23卷
关键词：
D O I：
10.1016/j.fochx.2024.101575
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