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Qian Zhao

China Agricultural University

Beijing

China

  • China Agricultural University

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Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria

Number of pages: 54 Posted: 16 Jun 2025
Liu Yang, Yifan Zhao, Yingzhuo Zhou, Qian Zhao, Shaohua Yuan, Chen Ma, Li Dong, Yinghua Luo, Xiaosong Hu, Fang Chen and LI Daotong
China Agricultural University, China Agricultural University, China Agricultural University, China Agricultural University, China Agricultural University, China Agricultural University, China Agricultural University, China Agricultural University, China Agricultural University, China Agricultural University and China Agricultural University
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Abstract:

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Herbal and edible plant-based beverage, Lactic acid bacteria fermentation, Physicochemical properties, Flavor profiles