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Renqin Tan

Jiangxi Science and Technology Normal University

China

  • Jiangxi Science and Technology Normal University

SCHOLARLY PAPERS

2

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96

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0

Scholarly Papers (2)

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1.

Effect of Mixed Fermentation of Yeast, Lactobacillus Helveticus, Lactobacillus Delbrueckii Subsp. Bulgaricus on Physicochemical and Flavor Characteristics of Pumpkin Juice

Number of pages: 65 Posted: 19 May 2025
Renqin Tan, Chunli Zhou, Manjun Zhang, Wei Su, Shaofang Liu, Leyi Yao, Wenhui Pan and Wen Li
Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University - School of Life Sciences, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University and Jiangxi Science and Technology Normal University
Downloads 51 (1,097,529)

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Mixed fermentation, Pumpkin juice, Process optimization, Physicochemical property, Flavor

2.

Exploring the Physico-Chemical Properties, Flavor and Metabolic Pathway of Pumpkin Juice Through Lactobacillus Delbrueckii Subsp. Bulgaricus Fermentation During the Storage

Number of pages: 63 Posted: 18 Aug 2025
Renqin Tan, Chunli Zhou, Manjun Zhang, Wei Su, Shaofang Liu, Leyi Yao and Zhenlei Wu
Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University - School of Life Sciences, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University, Jiangxi Science and Technology Normal University and Jiangxi Science and Technology Normal University
Downloads 45 (1,145,425)

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Lactobacillus delbrueckii subsp. Bulgaricus, Fermented pumpkin juice, storage quality, Metabolic pathways