Effect of fermentation by Lactiplantibacillus plantarum 97 on antioxidant capacity and flavor of enzymatic hydrolyzed skim milk

XIA Zihan, XU Yin, JIANG Yi, CHEN Dawei

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (22) : 41-50.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (22) : 41-50. DOI: 10.13995/j.cnki.11-1802/ts.043562

Effect of fermentation by Lactiplantibacillus plantarum 97 on antioxidant capacity and flavor of enzymatic hydrolyzed skim milk

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(22): 41-50 https://doi.org/10.13995/j.cnki.11-1802/ts.043562

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