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Qian Wu

University of Shanghai for Science and Technology

SCHOLARLY PAPERS

1

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0

Scholarly Papers (1)

1.

Effects of Probiotic Fermentation on the Volatile Flavor and Quality Characteristics of Ginger Juice

Number of pages: 25 Posted: 18 Oct 2025
University of Shanghai for Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, University of Shanghai for Science and Technology - Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology - Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology - Shanghai Engineering Research Center of Food Microbiology and University of Shanghai for Science and Technology - Shanghai Engineering Research Center of Food Microbiology
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Abstract:

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Lactic acid bacteria, Ginger, GC-MS, Sensory attributes, Volatile compounds