Open AccessCharacteristics of Inoculated Multi-Stage Apple Fermentation Over Spontaneous Fermentation for the Production of Traditional Functional Beverage Jiaosu: Antioxidant, Antibacterial Activities and Metabolic Changes
Author(s) -
Shanshan Han,
Hongyan Zhang,
Hong Yin,
Qiang Zhang
Publication year - 2021
Publication title -
current research in nutrition and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.255
H-Index - 14
eISSN - 2347-467X
pISSN - 2322-0007
DOI - 10.12944/crnfsj.9.2.24
Subject(s) - fermentation , food science , lactobacillus plantarum , chemistry , antimicrobial , lactobacillus acidophilus , biology , probiotic , bacteria , lactic acid , organic chemistry , genetics