Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability
利用鼠李糖乳杆菌L08发酵蓝金银花可提高其生物活性、感官和风味特性以及储存稳定性。
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101659
Liang, Shengnan; Yu, Siyang; Qin, Yishu; Yu, Honglin; Zhao, Zifu; Xu, Yunhui; Zhang, Guofang; Li, Chun; Liu, Libo; Du, Peng; Huo, Junwei