Yeast-Lactiplantibacillus sequential fermentation synergistically enhances the antioxidant activity and flavor characteristics of Spirulina
SU Kerui, SHI Bingyu, ZHAO Anqi, CHEN Shanshan, BI Shenglei, YANG Shuai, DONG Hanyu, DUAN Xuejing, ZHANG Beixiao, XU Jingliang
Food and Fermentation Industries
.
2026, (16): 136
-144
.
DOI: 10.13995/j.cnki.11-1802/ts.045213
