Comparative Effects of Fermentation with Four Species of Lactic Acid Bacteria on Nutrition and Flavor Quality of Sweet Corn Juice
To explore the effect of lactic acid bacteria fermentation on the nutrition and flavor quality of sweet corn juice, four kinds of lactic acid bacterial were selected in this study, including Limosilactobacillus reuteri (LR), Lactobacillus gasseri (LG), Lactiplantibacillus plantarum (LP), Limosilacto...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050238 |
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