2022peer-reviewed41 citations
Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus
Wenbo Yang, Jiechao Liu, Qiang Zhang, Hui Liu, Zhenzhen Lv, Chunling Zhang +1 more
Food Bioscience
Concepts
Food scienceChemistryFermentationLactobacillus plantarumVanillic acidDPPHLactobacillusLactic acid