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Analysis of fermentation characteristics, nutritional and flavor profiles of Xuxiang kiwifruit juice fermented by different lactic acid bacterial strains, and changes in antioxidant activity after in vitro digestion

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Shufan Xie, Rong Wang, Wenjiao Zhong, Lanjian Qin, Wen Zhang, Qiyang Chen, Jiaqi Chen, Xiao Yang, Yunlu Wei
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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