乳酸-醋酸三培养基共同发酵可改善贮藏枣泥的功能、理化、挥发性化合物和感官特性

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DOI:10.1016/j.fbio.2023.103534
作者：Turkson Antwi Boasiako , Aregbe Afusat Yinka , Xiong Yuqing , Isaac Duah Boateng , Yongkun Ma
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Jujubes, known for their bioactive compounds, are underutilized due to their unappealing dry qualities with lingering bitterness, and short shelf-life when fresh. Co-fermented jujube puree s

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