Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities
Jie Yang(Nanjing Agricultural University), Yang Tao(Nanjing Agricultural University), Tengqi Gao, Yue Wu(Kunming University of Science and Technology), Qingzheng Zhu, Yongbin Han(Nanjing Agricultural University), Chunsheng Liu, Yue Sun, Hao Sun, Chuang Zhou(Jiangsu Agri-animal Husbandry Vocational College)
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