Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice. - Tan, Ren-qin; Zhou, Chun-li; Zhang, Man-jun; Su, Wei; Liu, Shao-fang; Yao, Le-yi; Pan, Wen-hui; Li, Wen (Scientific Reports, 2025)