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Jingyi Ren

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Analysis Changes in Viable Counts and Flavor Profile of Apple Juice Supplemented with Prebiotics During Sequential Fermentation by Lactic Acid Bacteria Using Electronic Sensory and Hs-Spme-Gc-Ms Combined with Chemometrics

Number of pages: 53 Posted: 25 Jan 2025
Shuang Yang, Yuanye Liu, Weiteng Tan, Jingyi Ren, Mengxin Hou, zhouli wang, Chun-Feng Guo and Zhenpeng Gao
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Northwest Agricultural and Forestry University and Northwest Agricultural and Forestry University
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Apple juice, lactobacillus, Prebiotics, Electronic nose, electronic tongue, HS-SPME-GC-MS, Flavor characteristics