Artigo · Revista · 2025

Valorization of jujube puree using lactic acid bacteria and Acetobacter pasteurianus tri-cultured co-fermentation matrix: Insight into their nutritional, sensory, volatile and non-volatile metabolomics, and physicochemical properties

Isaac Duah Boateng, Yongkun Ma

LWT

• Acesso aberto · Dourado
• Internacional · 2 países

Lê-lo10.1016/j.lwt.2025.117431