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...
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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
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120220 |
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