Changes and differences in sugar components of pumpkin juice after fermentation with Lacticaseibacillus rhamnosus and Lactobacillus acidophilus

LI Wenya, CHEN Zhong, LIU Bingjie, YANG Liyi

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (23) : 180-186.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (23) : 180-186. DOI: 10.13995/j.cnki.11-1802/ts.043571

Changes and differences in sugar components of pumpkin juice after fermentation with Lacticaseibacillus rhamnosus and Lactobacillus acidophilus

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(23): 180-186 https://doi.org/10.13995/j.cnki.11-1802/ts.043571

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