Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles
Sujin Li(Chongqing Three Gorges Academy of Agricultural Sciences), Wai Siong Chai(National Sun Yat-sen University), Yang Tao(Nanjing Agricultural University), Yongbin Han(Nanjing Agricultural University), Jianzhong Zhou(Jiangsu Academy of Agricultural Sciences), Dandan Li(Nanjing Agricultural University), Sivakumar Manickam(Universiti Brunei Darussalam), Guangzhong Wen
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