Yue Wu

Associate Professor

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Release time:2024-04-18Hits:

Impact Factor:

7.516
Journal:

FOOD CHEMISTRY
Co-author:

Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong
First Author:

Yue Wu
Document Code:

2c9e868c8ed01a3d018ed0a29750020e
Volume:

348
Translation or Not:

no
Date of Publication:

2021-06-30