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Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation

Published Online: 2022-05-16

Published Print: 2022-08

Authors

Zhang, Lihua

Zha, Mengmeng

Li, Shunfeng

Zong, Wei https://orcid.org/0000-0001-6269-4026
Funding

Funding for this research was provided by:

projects of henan province industry- university- research cooperation plan (182107000063)

zhengzhou science and technology bureau plan (2020CXZX0086)
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Text and Data Mining valid from 2022-05-16

Version of Record valid from 2022-05-16
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Article History

Received: 17 June 2021

Accepted: 20 April 2022

First Online: 16 May 2022

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