Apple Juice Fermented with Lactiplantibacillus plantarum Improves Its Flavor Profile and Probiotic Potential.
用植物乳杆菌发酵的苹果汁可改善其风味和益生菌潜力
期刊:Foods
影响因子:5.1
doi:10.3390/foods14132373
Zhou Boqian, Xing Zhuobin, Wang Yiting, Guan Xin, Wang Fuyi, Yin Jiaqi, Li Zhibo, Zhao Qiancheng, Hou Hongman, Sang Xue
