Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice.
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| Title: | Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice. |
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| Authors: | Tan, Ren-qin1 (AUTHOR), Zhou, Chun-li1 (AUTHOR) zhoucl6212@126.com, Zhang, Man-jun1 (AUTHOR), Su, Wei1 (AUTHOR), Liu, Shao-fang1 (AUTHOR), Yao, Le-yi1 (AUTHOR), Pan, Wen-hui1 (AUTHOR), Li, Wen1 (AUTHOR) |
| Source: | Scientific Reports. 11/28/2025, Vol. 15 Issue 1, p1-19. 19p. |
| Database: | Academic Search Ultimate |
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| ISSN: | 20452322 |
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| DOI: | 10.1038/s41598-025-26842-z |
