Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice

被引：0
|
作者：
Liang, Bin [1 ]
Bai, Xue [1 ]
Wang, Yunfan [1 ]
Li, Xiaohe [2 ]
Kong, Yanhui [3 ]
Li, Xiulian [4 ]
Zeng, Xiangquan [5 ]
Liu, Wenli [1 ]
Li, Huamin [1 ]
Sun, Shuyang [1 ]
Gong, Hansheng [1 ]
Fan, Xinguang [1 ]
机构：
[1] School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Shandong, Yantai,264025, China
[2] School of Health, YanTai Nanshan University, Shandong, Longkou,265713, China
[3] Yantai Landscape Construction and Maintenance Center, Shandong, Yantai,264000, China
[4] School of Pharmacy, Binzhou Medical University, Shandong, Yantai,264003, China
[5] Department of Food Science, College of Agriculture, Purdue University, West Lafayette,IN,47906, United States
来源：
Food Chemistry: X | 2024年 / 24卷
关键词：
Compendex;
D O I：
10.1016/j.fochx.2024.102023
中图分类号：
学科分类号：
摘要：
Sweeteners
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