Analysis of Differences in Chemical Components of Fermented Mulberry Leaves with Different Strains of Lactic Acid Bacteria by Ultra-high Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry
The objective of this study is to compare the effects of different fermentation processes with lactic acid bacteria (LAB) on the chemical constituents of mulberry leaves and to select superior LAB. The chemical components in mulberry leaves were detected by ultra-high performance liquid chromatograp...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-026.pdf |
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