Study on enhancing the functional activities and flavor characteristics of pluot juice by fermentation with Lacticaseibacillus paracasei

LUO Jingying, AN Meiling, LUO Xiaohong, YU Liangping, ZHANG Tianlong, SUN Hailong, NI Yongqing

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 182-191.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 182-191. DOI: 10.13995/j.cnki.11-1802/ts.043529

Study on enhancing the functional activities and flavor characteristics of pluot juice by fermentation with Lacticaseibacillus paracasei

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(7): 182-191 https://doi.org/10.13995/j.cnki.11-1802/ts.043529

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