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

A new Rosa roxburghii Tratt (RRT) and coix seed (CS) beverage rich in multi-active ingredients was developed. Edible mushrooms and L. plantarum were selected for fermentation in stages. Some physicochemical properties, γ-aminobutyric acid (GABA), polysaccharides and sensory were studied during the T...

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Hlavní autoři:	Mengqi Liu, Xueyi Tian, Laping He, Cuiqin Li, Han Tao, Xiao Wang, Shunbin Qiao, Xuefeng Zeng
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2023-12-01
Edice:	Food Chemistry: X
Témata:	T. versicolor L. plantarum γ- aminobutyric acid Polysaccharide Vitamin C
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157523004844
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