Physicochemical Properties and Antioxidant Capacity and Volatile Compound Changes during the Fermentation of Chinese Prune Jiaosu
Using prunes as the raw material, Chinese prune Jiaosu was prepared by co-inoculating yeast and lactic acid bacteria for fermentation. This study investigated the dynamic changes in physicochemical properties and antioxidant capacity of Chinese prune Jiaosu during fermentation. Gas chromatography-io...
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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
2025-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090088 |
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