Effects of different lactic acid bacteria fermentation on quality and antioxidant activity of black chokeberry juice
In order to investigate the effects of different lactic acid bacteria on the fermentation components and antioxidant activity of black chokeberry juice, six strains of lactic acid bacteria (Lactiplantibacillus plantarum LP-G18, Lactobacillus acidophilus LA-G80, Lactobacillus casei LC-G11, Lactobacil...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-241.pdf |
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