Effects of xylitol on flavor compounds and microbial diversity in fermented rose jam

LIU Yang, GONG Min, ZHANG Zixuan, YU Jiaojiao, LIN Xiangna, TANG Xiaojuan, YANG Daqiao, LIU Yunguo

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 268-278.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 268-278. DOI: 10.13995/j.cnki.11-1802/ts.043028

Effects of xylitol on flavor compounds and microbial diversity in fermented rose jam

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(5): 268-278 https://doi.org/10.13995/j.cnki.11-1802/ts.043028

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