Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds
Jie Yang(Nanjing Agricultural University), Jing Lu(The Affiliated Yongchuan Hospital of Chongqing Medical University), Saikun Pan, Tengqi Gao, Yu Cheng(Tianjin University of Technology), Yang Tao(Nanjing Agricultural University), Jinling Chen(Nanchang University), Haoran Zhang(Rutgers, The State University of New Jersey), Feng Xu(Peking University), Yue Sun
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