Metabolic characteristics of <i>Lactobacillus plantarum</i>during ginkgo kernel juice fermentation assisted with low-frequency and low-intensity ultrasound

doi:10.13995/j.cnki.11-1802/ts.024011

Metabolic characteristics of Lactobacillus plantarumduring ginkgo kernel juice fermentation assisted with low-frequency and low-intensity ultrasound

WANG Yuchen, TAO Yang, LI Dandan, HAN Yongbin, JIANG Xiaosan, JIANG Yingbing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 55-63.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 55-63. DOI: 10.13995/j.cnki.11-1802/ts.024011

Metabolic characteristics of Lactobacillus plantarumduring ginkgo kernel juice fermentation assisted with low-frequency and low-intensity ultrasound

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(22): 55-63 https://doi.org/10.13995/j.cnki.11-1802/ts.024011

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Received	Revised	Published
2020-03-20	2020-07-07	2020-11-25
Issue Date
2020-12-11

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