Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with <i>Lactiplantibacillus plantarum</i> BXM2
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with <i>Lactiplantibacillus plantarum</i> BXM2, originally isolated from...
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| Автори: | , , , , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2024-08-01
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| Серія: | Foods |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2304-8158/13/17/2648 |
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