Effects of Saccharomycopsis fibuligera, Lactobacillus plantarum, and their co-culture fermentation on the antioxidant activity, physicochemical and flavor properties of purple sweet potato flour

Food Research International 2026

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Authors: Yating Dong, Lina Liu, Chao Xu, Xiaojie WANG, Zhilu Ai, Huiping Fan, Biao Suo

DOI: 10.1016/j.foodres.2026.118698

Cited by: 3

References: 55

Fields of Study & Subjects

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

References 55