用鼠李糖乳杆菌 L08 发酵蓝金银花可提高其生物活性、感官和风味特性以及贮藏稳定性

{"title":"用鼠李糖乳杆菌 L08 发酵蓝金银花可提高其生物活性、感官和风味特性以及贮藏稳定性","authors":"Shengnan Liang, Siyang Yu, Yishu Qin, Honglin Yu, Zifu Zhao, Yunhui Xu, Guofang Zhang, Chun Li, Libo Liu, Peng Du, Junwei Huo","doi":"10.1016/j.fochx.2024.101659","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"62 3","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability\",\"authors\":\"Shengnan Liang, Siyang Yu, Yishu Qin, Honglin Yu, Zifu Zhao, Yunhui Xu, Guofang Zhang, Chun Li, Libo Liu, Peng Du, Junwei Huo\",\"doi\":\"10.1016/j.fochx.2024.101659\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":502448,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"62 3\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fochx.2024.101659\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.101659","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}