Effects of Enzymatic Hydrolysis and Lactic Acid Bacteria Fermentation on the Quality and Volatile Flavor Compounds of Chestnut Milk
This study investigated the effects of α-amylase enzymatic hydrolysis, lactic acid bacteria fermentation, and combined enzymatic-fermentation treatments on the nutritional quality, antioxidant activity, bioaccessibility of total phenolics and flavonoids, and volatile flavor compounds of chestnut mil...
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| Principais autores: | , , , , , , , |
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| Format: | Artigo |
| Sprog: | Chinês |
| Udgivet: |
The editorial department of Science and Technology of Food Industry
2026-07-01
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| Serier: | Shipin gongye ke-ji |
| Fag: | |
| Online adgang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025060222 |
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