دورية أكاديمية
Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics
| العنوان: | Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics |
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| المؤلفون: | Boasiako, Turkson Antwi, Yinka, Aregbe Afusat, Yuqing, Xiong, Boateng, Isaac Duah, Ma, Yongkun |
| المصدر: | In Food Bioscience February 2024 57 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 22124292 |
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| DOI: | 10.1016/j.fbio.2023.103534 |