Investigation on the nutrient and quality features of jujube juice fermented by selected Lactobacillus acidophilus 6074
Author:
Funder
Key Research and Development Projects of Shaanxi Province
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference47 articles.
1. Comparative evaluation of anti-oxidative potentials of fermented locust bean condiment and its moringa fortified variant;Arueya;African Journal of Biotechnology,2017
2. Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice;Cai;Journal of Food Processing and Preservation,2019
3. A review of dietary Ziziphus jujuba fruit (jujube): Developing health food supplements for brain protection;Chen;Evidence-based Complementary and Alternative Medicine,2017
4. Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice;Chen;Food Bioscience,2019
5. Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice;Chen;Food Bioscience,2019
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