Two lactic acid bacteria strains isolated from naturally fermented foods improves physicochemical quality, antioxidant capacity, shelf life stability and metabolic profiles of Dangshan pear (Pyrus spp.) juice
{{output}}
Lactic acid bacteria fermentation can enhance the biological activity and unique flavor of food through the conversion of nutrients. In this study, physicochemical and untargeted metabolomics analyses were performed on the fermented Dangshan pear juice (DSPJ) ... ...
