Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage

Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage

In order to understand the effects of Lactobacillus plantarum on physicochemical properties and volatile flavor substances of blueberry juice during fermentation and storage stages. Fresh Baldwin was used as raw material and Lactobacillus plantarum b-1 was used as starter culture, the changes of phy...

Full description

Saved in:
Bibliographic Details
Main Authors: Maowen LIAO, Chen HAN, Wei LIU, Yanlin LI, Changlin CHEN, Huaiyu YUAN, Yan ZHOU, Ke LI, Huajia LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-01-01
Series:Shipin gongye ke-ji
Subjects:
blueberry juice
lactobacillus plantarum
gc-ms
pcoa
opls-da
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120220
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items