Enhancing bioactive and sensory attributes of ginger-apple juice by fermentation with different lactic acid bacteria

Food Bioscience 2026

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Authors: Xuezhen Li, Guangpeng Liu, Yanrui Ma, Le Chu, Jiewei Tian, Xu Lü, Yuan Meng, Xuqiang Lv, Fatao He, Yan Zhao, Maoyu Wu

DOI: 10.1016/j.fbio.2026.109110

Cited by: 1

References: 74

Fields of Study & Subjects

Ginger and Zingiberaceae research Food Science and Nutritional Studies Probiotics and Fermented Foods

References 74