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Updated: Jan 12, 2026

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与乳酸细菌和果泥一起发酵调节了Qiamagu果汁的挥发性特征和生物活性

Luqi Qin1, Jiahuan Zheng1, Bei Fan1

  • 1Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Food research international (Ottawa, Ont.)
|November 4, 2025
PubMed
概括

这项研究通过使用乳酸细菌 (LAB) 发酵和果泥,将Qiamagu (QMG) 转化为功能食品. 这一过程减少了的味道,增强了有益的化合物,改善了QMG.

关键词:
生物活性化合物 生物活性化合物巴拉西卡拉帕 L L L发酵 发酵 是一个过程.味道 味道 味道 味道乳酸细菌是一种乳酸细菌.保质期 货架上使用期限

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