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Updated: Feb 4, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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乳酸细菌发酵改善了李肉的物理化学性质,生物活性和代谢特征

Yajie Ruan1,2, Yaru Chen1,2, Jing Wang1,2

  • 1State Key Laboratory of Food Science and Resources, No.235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China.

Food chemistry: X
|February 2, 2026
PubMed
概括

乳植物菌植物园NCU0011259发酵增强了李子果肉的作用

关键词:
在体外活动 in vitro 活动.乳酸细菌发酵 乳酸细菌发酵李奇 (Lychee) 是一种菜.代谢概况 代谢概况挥发性化合物 挥发性化合物

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