Work

Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice

Year: 2021

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2021.101519

Authors: Yuanye Liu, Jie Sheng, Jingjing Li, Panling Zhang, Fengxian Tang, Chunhui Shan

Institution: Shihezi 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

OpenAlex ID: W4200345472

FWCI: 3.56

Cites: 37

Cited by: 69

Related to: 10