Metabolomic and volatile compound analysis of lactic acid bacteria-fermented mulberry juice: Implications for functional beverage development

Food Bioscience 2026

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Authors: Zhou Zhao-quan, Yu-Ting Zhao, Ming Liang, Zsolt Zalán, Chen Chia Wang, Hua-Yi Suo

DOI: 10.1016/j.fbio.2026.108414

Cited by: 1

References: 49

Fields of Study & Subjects

Probiotics and Fermented Foods Fermentation and Sensory Analysis Food composition and properties

References 49