Effect of <em>Lactiplantibacillus plantarum</em> fermentation on the quality and volatile flavor components of Nanguo pear juice

doi:10.11882/j.issn.0254-5071.2025.08.027

Effect of Lactiplantibacillus plantarum fermentation on the quality and volatile flavor components of Nanguo pear juice

WANG Sikai, ZHAO Xinyu, MAO Hua, ZHANG Jingnan, GUO Peng, ZHANG Junsong

China Brewing ›› 2025, Vol. 44 ›› Issue (8) : 184-190.

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China Brewing ›› 2025, Vol. 44 ›› Issue (8) : 184-190. DOI: 10.11882/j.issn.0254-5071.2025.08.027

Effect of Lactiplantibacillus plantarum fermentation on the quality and volatile flavor components of Nanguo pear juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(8): 184-190 https://doi.org/10.11882/j.issn.0254-5071.2025.08.027

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Received	Revised	Published
2025-02-25	2025-05-28	2025-08-25
Issue Date
2025-09-28

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