Physicochemical Properties and Antioxidant Capacity and Volatile Compound Changes during the Fermentation of Chinese Prune Jiaosu

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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Bibliographic Details
Main Authors: Yu ZHAO, Qingping DU, Rui YANG, Wei LI, Lusi ZHANG, Xuewen LI, Wei WANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-09-01
Series:Shipin gongye ke-ji
Subjects:
fermentation
chinese prune jiaosu
physicochemical properties
antioxidant activity
volatile chemicals
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090088
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090088

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