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Journal Article

Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics

Turkson Antwi Boasiako; Aregbe Afusat Yinka; Xiong Yuqing; Isaac Duah Boateng; Yongkun Ma
Food Bioscience · Vol. 57 · pp. 103534 · 2024

Abstract

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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2024-02-01
Publication Year2024
Volume57
Pages103534
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2023.103534
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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