Fermentation with Lactobacillus reuteri and Lachancea fermentati Improves the Bioactivity and Flavor-Sensory Characteristics of Rosa roxburghii Tratt Juice

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Mingzheng Huang, Jing Wang, Qiang Zhu, Mingyi Yu, Xiaozhu Liu, Jinfeng Zhao, Jiayong Li, Jin Yang, Fei Zhang, Weiyuan Tang, Xin Li, Yan Zhou
DOI: 10.2139/ssrn.6018175
Cited by: 0

Fields of Study & Subjects

Fermentation and Sensory Analysis Probiotics and Fermented Foods Plant biochemistry and biosynthesis

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Document type
Preprint