Work

Fermentation of celery (Apium graveolens L.) with Lactobacillus plantarum NCU116: Impact on physicochemical properties, free amino acids, and volatile aroma compounds

Year: 2025

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2025.106680

Authors: Yuhao Li, Weiwei He, Yuxin He, Shuai Liu, Xiaoyi Hu, Shuigen Bian, Xiaoxiao Song, Junyi Yin, Shaoping Nie, Mingyong Xie

Institution: Nanchang University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Natural Science Foundation of China

Award: G6963023781

OpenAlex ID: W4409727369

FWCI: 6.035

Cites: 57

Cited by: 14

Related to: 10