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Effects of fermentation with different lactic acid bacteria on the physicochemical, electronic sensory, and aroma profiles of heat-sterilized tomato juice

Crossref DOI link: https://doi.org/10.1007/s10068-025-01928-6

Published Online: 2025-07-17

Published Print: 2025-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Jiang, Lin

Du, Yinglin

Shan, Chunhui

Cai, Wenchao

Fu, Xizhe

Tang, Fengxian
Funding

Funding for this research was provided by:

Science and Technology Program Project of the Seventh Division of Huyanghe City (2022B03)

pen bidding for selecting the best candidates" Project of the Seventh Division Huyanghe City (QS2024012)

XPCC Guiding Science and Technology Plan Project (2022ZD063, 2023ZD086)
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Text and Data Mining valid from 2025-07-17

Version of Record valid from 2025-07-17
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Article History

Received: 13 January 2025

Revised: 12 May 2025

Accepted: 4 June 2025

First Online: 17 July 2025

Declarations

:

: The authors declare no competing interests.

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