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Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics

Paper Details
Authors:
Turkson Antwi Boasiako
Aregbe Afusat Yinka
Yuqing Xiong
Isaac Duah Boateng
Yongkun Ma
Publication Date: 2023-12-28
Ziziphus Jujuba Studies and ApplicationsAgricultural and Biological SciencesFood ScienceLife Sciences
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