Improvement of organoleptic properties of Polygonatum sibiricum-rice wine by Co-fermentation of Saccharomyces cerevisiae, Lacticaseibacillus casei and Limosilactobacillus fermentum

The growing consumer interest and expanding market for rice wine have intensified the focus on developing high-quality products with the enhanced health-promoting properties. In the present study, the organoleptic and functional properties of Polygonatum sibiricum–rice wine was enhanced by developin...

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מידע ביבליוגרפי

Principais autores:	Yu-Tong Han, Yan-Shu Li, Sanabil Yaqoob, Aysha Imtiaz, Chunlai Zeng, Yong-Kun Ma, Feng-Jie Cui, Qing Shen
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Elsevier 2026-02-01
סדרה:	Food Chemistry: X
נושאים:	Polygonatum sibiricum-rice wine Organoleptic properties Co-fermentation Saccharomyces cerevisiae Lacticaseibacillus casei Limosilactobacillus fermentum
גישה מקוונת:	http://www.sciencedirect.com/science/article/pii/S259015752600146X
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!