Effect of Lactiplantibacillus plantarum fermentation on powder quality and in vitro digestion characteristics of apple peel powder under different drying methods

YE Xinyang, LI Yuejia, LI Xiao, WANG Chen

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 261-267.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 261-267. DOI: 10.13995/j.cnki.11-1802/ts.043380

Effect of Lactiplantibacillus plantarum fermentation on powder quality and in vitro digestion characteristics of apple peel powder under different drying methods

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(5): 261-267 https://doi.org/10.13995/j.cnki.11-1802/ts.043380

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