Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage-Reference-Cited by-同舟云学术

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Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage

Published:2023-12 Issue: Volume:20 Page:101041
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Liu Mengqi,Tian Xueyi,He Laping,Li Cuiqin,Tao Han,Wang Xiao,Qiao Shunbin,Zeng Xuefeng

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference40 articles.

1. Enhancement of the anti-inflammatory properties of grape pomace treated by Trametes versicolor;Ana;Food & function,2020

2. Bifidobacterium breve exopolysaccharide blocks dendritic cell maturation and activation of CD4+ T Cells;Ana;Frontiers in Microbiology,2021

3. Study on the processing technology of coix seed solid beverage;Chen,2012

4. Yogurts supplemented with juices from grapes and berries;Dimitra;Foods,2020

5. Research progress of soluble solid content in tomato;Feng;Molecular Plant Breeding,2022

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