Effects of mixed fermentation with three lactic acid bacteria on nutritional quality and antioxidant activity of tomato paste

LUO Dan, HOU Aixiang, DAI Yijie, TONG Guangxiang, LI Zongjun, ZHU Ting, LI Ke

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (14) : 307-315.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (14) : 307-315. DOI: 10.13995/j.cnki.11-1802/ts.044853

Effects of mixed fermentation with three lactic acid bacteria on nutritional quality and antioxidant activity of tomato paste

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(14): 307-315 https://doi.org/10.13995/j.cnki.11-1802/ts.044853

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