Optimization of Preparation Process and Quality Evaluation of Purple Sweet Potato Preserves Fermented by Lactobacillus plantarum
The present study aimed to enhance the quality of purple sweet potato preserves by fermentation with Lactobacillus plantarum. The optimized fermentation process for purple sweet potato preserved fruit (FPSF) was developed using single-factor and orthogonal experiments. Then, this study compared the...
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| Hauptverfasser: | , , , , , , , |
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| Format: | Artigo |
| Sprache: | Chinês |
| Veröffentlicht: |
The editorial department of Science and Technology of Food Industry
2026-01-01
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| Schriftenreihe: | Shipin gongye ke-ji |
| Schlagworte: | |
| Online-Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120314 |
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