Qiaoyu Han1, Jiechao Liu1, Muhammad Nawaz1

  • 1Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Science, Zhengzhou 450009, Henan, China.

Food chemistry: X
|January 19, 2026
PubMed
概括

用Lactobacillus菌株发酵桃子泥增强了糖,酸和植物化学物质. 植物乳杆菌21802显示了有益化合物和抗氧化活性最显著的增加.

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