Changes of phenolic acids and volatile compounds in sea buckthorn juice fermented by lactic acid bacteria

doi:10.13995/j.cnki.11-1802/ts.029709

LIU Yuanye, CAI Wenchao, ZHANG Qin, SHENG Jie, LIU Xiumin, SHAN Chunhui

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (11) : 156-161.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (11) : 156-161. DOI: 10.13995/j.cnki.11-1802/ts.029709

Changes of phenolic acids and volatile compounds in sea buckthorn juice fermented by lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(11): 156-161 https://doi.org/10.13995/j.cnki.11-1802/ts.029709

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Received	Revised	Published
2021-10-15	2021-10-27	2022-06-15
Issue Date
2022-06-23

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