Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid

Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid

In order to improve the utilization value of grains and small berries, the fermentation liquid of kidney bean and haskap was prepared by compound lactic acid bacteria and the fermentation parameters were optimized. Specifically, four kinds of lactic acid bacteria were selected to inoculate and ferme...

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Bibliographic Details
Main Authors: Jia WANG, Fangli DING, Yu AN, Xueying ZENG, Zhihui ZHANG, Sinan LI, Kaiyuan XU, Fang ZHOU, Ying WANG, Lu ZHANG, Bingzheng XU, Zekun SUN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
kidney bean
haskap
lactic acid bacteria
process optimization
antioxidant activity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010305
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