Effects of different lactic acid bacteria fermentation on physicochemical,  nutritional, and sensory quality of pomegranate juice

ZOU Wenhui; PENG Yijin; YI Junjie; ZHANG Xian; ZHOU Linyan

doi:10.13995/j.cnki.11-1802/ts.034994

Effects of different lactic acid bacteria fermentation on physicochemical, nutritional, and sensory quality of pomegranate juice

ZOU Wenhui, PENG Yijin, YI Junjie, ZHANG Xian, ZHOU Linyan

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (19) : 143-151.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (19) : 143-151. DOI: 10.13995/j.cnki.11-1802/ts.034994

Effects of different lactic acid bacteria fermentation on physicochemical, nutritional, and sensory quality of pomegranate juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(19): 143-151 https://doi.org/10.13995/j.cnki.11-1802/ts.034994

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Received	Revised	Published
2023-02-02	2023-03-14	2023-10-15
Issue Date
2023-11-01

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