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Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed

Yao Zhao1, Ruoqing Liu1, Ying Mu1

  • 1School of Life Science and Technology, Xinjiang University, Urumqi 830046, China.

Foods (Basel, Switzerland)
|December 17, 2024
PubMed

Keywords:
apricotflat peachflavorlactic acid bacterialactic fermentationmixed juice

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