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
Paper Details
Authors:
Isaac Duah Boateng
Isaac Duah Boateng
Yongkun Ma
Publication Date: 2025-02-01
Ziziphus Jujuba Studies and ApplicationsAgricultural and Biological SciencesFood ScienceLife Sciences
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.