Fermentation with Lactobacillus reuteri and Lachancea fermentati improves the bioactivity and flavor-sensory characteristics of Rosa roxburghii Tratt. juice

Authors:
Open Access
Publisher website
Google Scholar
Abstract
No abstract available
Funding Information
  • Department of Education of Guizhou Province ([2024] 164)
  • Guizhou Institute of Technology (2024XSXM009)
  • Guizhou Provincial Science and Technology Department (KXJZ[2024]021)
  • Guizhou Provincial Science and Technology Department ([2024]QL366)
  • Guizhou Provincial Science and Technology Department ([2024]512)
  • Guizhou Provincial Science and Technology Department (ZD[2026]074)

This publication has 60 references indexed in Scilit: