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Updated: Jan 6, 2026

Colletotrichum fioriniae Development in Water and Chloroform-based Blueberry and Cranberry Floral Extracts
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康布查发酵增强了黑果汁饮料的风味和功能性质

Yuxin Cao1,2, Zhe Wang2, Xiaonan Li2

  • 1College of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an, China.

Journal of food science
|November 22, 2025
PubMed
概括

康布查发酵增强了黑汁饮料 (BJBF) 的风味和健康益处. 在28°C时观察到微生物的最佳生长和改善的风味化合物,这表明温度是28°C.

关键词:
黑果汁是一种黑果汁.发酵 发酵 发酵 发酵康布查酒联合会是一个联盟.物理化学特性 物理化学特性易挥发的风味化合物 易挥发的风味化合物

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