Effects of different lactic acid bacteria fermentation on quality and antioxidant activity of black chokeberry juice

WANG Yue, TIAN Fenghua

China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 241-247.

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China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 241-247. DOI: 10.11882/j.issn.0254-5071.2025.04.035

Effects of different lactic acid bacteria fermentation on quality and antioxidant activity of black chokeberry juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(4): 241-247 https://doi.org/10.11882/j.issn.0254-5071.2025.04.035

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