Influences of Lactiplantibacillus plantarum dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities DOI Creative Commons
Juan Bai, Zihan Yang,

Wei Luo

и другие.

Foods, Год журнала: 2024, Номер 13(20), С. 3341 - 3341

Опубликована: Окт. 21, 2024

Lactic acid bacteria fermentation is a beneficial bioprocessing method that can improve the flavor, transform nutrients, and maintain biological activity of foods. The aim this study to investigate effects

Язык: Английский

Influences of Lactiplantibacillus plantarum dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities DOI Creative Commons
Juan Bai, Zihan Yang,

Wei Luo

и другие.

Foods, Год журнала: 2024, Номер 13(20), С. 3341 - 3341

Опубликована: Окт. 21, 2024

Lactic acid bacteria fermentation is a beneficial bioprocessing method that can improve the flavor, transform nutrients, and maintain biological activity of foods. The aim this study to investigate effects

Язык: Английский

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