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Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based

Liu Yang1,2, Yifan Zhao1,2, Yingzhuo Zhou1,2

  • 1Key Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China.

Foods (Basel, Switzerland)
|November 13, 2025
PubMed

Keywords:
HS-SPME-GC-MSflavor profileslactic acid bacteriamedicinal and edible plant-based beveragephysicochemical properties

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