Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice
To develop a probiotic fermented apple juice that was nutritious and rich in fruit aroma. A blend of high-acid and fresh-eating apples in a 1:1 ratio was used as the raw material. Lactobacillus plantarum and Streptococcus thermophilus were employed for the fermentation process, which was optimized f...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010233 |
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