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Miao Yang

Shanxi Agricultural University

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Synergistic Effects of Ultrasound-assisted Ultra-High Pressure on Quality Attributes and Flavor Profile of Lactic Acid Bacteria-Fermented Fresh Jujube Juice

Number of pages: 40 Posted: 03 Mar 2026
Yu Zhang, Qinjie Xue, Yao Yao, Jiachen Xie, Jiaxin Yan, Runer Yao, Miao Yang, Xiaoyan Sun, Zhihui Yu and Ling Ma
Shanxi Agricultural University, Shanxi Agricultural University, Shanxi Agricultural University, Shanxi Agricultural University, Shanxi Agricultural University, Shanxi Agricultural University, Shanxi Agricultural University, Shanxi Agricultural University, Shanxi Agricultural University and Shanxi Agricultural University
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Abstract:

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Fermented jujube juice, Ultra-high pressure, ultrasound, Synergistic mechanism, Antioxidant activity, Volatile flavor compounds