Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae

已完结 10 由初始纤维发布于 2026/4/24 23:20:46

DOI:10.1016/j.foodchem.2024.142109
作者：Ke Li ,&nbsp;Guixin Han ,&nbsp;Li Liu ,&nbsp;Yuanhui Zhao ,&nbsp;Tianhong Liu ,&nbsp;Hongjiang Wang ,&nbsp;Xinxing Xu
文献类型：期刊论文
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Elsevier

Abstract：Oyster juice was co-fermented with Lactiplantibacillus plantarum 3-B and Saccharomyces cerevisiae 7-C, and the quality of the oyster juice and the relationships between phospholipids and fla

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