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Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions
Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing, China
Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing, China
University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Archerfield BC, Australia
Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing, China
Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing, China
Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing, China
Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing, China
Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing, China
Beijing Forestry University, Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing, China