Back to Search

Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds

Paper Details
Authors:
Turkson Antwi Boasiako
Yuqing Xiong
Isaac Duah Boateng
Jeffrey Appiagyei
Yanshu Li
Kerry Clark
Afusat Yinka Aregbe
Sanabil Yaqoob
Yongkun Ma
Publication Date: 2024-01-21
Ziziphus Jujuba Studies and ApplicationsAgricultural and Biological SciencesFood ScienceLife Sciences
Read Paper
External Resources

Paper information is provided by public research databases. Summaries are generated to aid understanding and may not reflect the complete scope of the work. For the authoritative version, please refer to the original publication.