Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics
Turkson Antwi Boasiako(Jiangsu University), Yongkun Ma(Jiangsu University), Isaac Duah Boateng, Aregbe Afusat Yinka(Jiangsu University), Yuqing Xiong(Jiangsu University)
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