成果/Result
- Fermentation with Lactobacillus reuteri and Lachancea fermentati Improves the Bioactivity and Flavor-Sensory Characteristics of Rosa roxburghii Tratt Juice被引量：56收藏
- 作者：Huang, Mingzheng Wang, Jing Zhu, Qiang Yu, Mingyi Liu, Xiaozhu
- 机构： School of Food and Pharmaceutical Engineering; School of Public Health; Guizhou University
- 来源：SSRN 2026
- 关键词：Amino acids - Electronic nose - Fermentation - Flavor compounds - Lactic acid - Sensory perception - Yeast
