Comprehensive evaluation of lactic acid bacteria and yeast fermentation on the physical, nutritional and flavor quality of vacuum-freezing-hot-air-dried sweet potato powders

Food Chemistry 2026

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Authors: Congyan Su, Xinyi Wang, Ying Lyu, Jiamu Kang
DOI: 10.1016/j.foodchem.2026.149516
Cited by: 1
References: 49

Fields of Study & Subjects

Probiotics and Fermented Foods Food Industry and Aquatic Biology Freezing and Crystallization Processes

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
517
Pages
149516–149516
Publication date
6 May 2026
Language
EN