Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice.
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| Title: | Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice. |
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| Authors: | Liang JR; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, China., Deng H; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, China., Hu CY; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, China.; Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawai'i at Mānoa, Honolulu, HI, United States., Zhao PT; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, China., Meng YH; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, China. |
| Source: | Frontiers in nutrition [Front Nutr] 2022 Dec 06; Vol. 9, pp. 1045347. Date of Electronic Publication: 2022 Dec 06 (Print Publication: 2022). |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Frontiers Media S. A Country of Publication: Switzerland NLM ID: 101642264 Publication Model: eCollection Cited Medium: Print ISSN: 2296-861X (Print) Linking ISSN: 2296861X NLM ISO Abbreviation: Front Nutr Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 36562036 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Liang+JR%22">Liang JR</searchLink>; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, China.<br /><searchLink fieldCode="AU" term="%22Deng+H%22">Deng H</searchLink>; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, China.<br /><searchLink fieldCode="AU" term="%22Hu+CY%22">Hu CY</searchLink>; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, China.; Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawai'i at Mānoa, Honolulu, HI, United States.<br /><searchLink fieldCode="AU" term="%22Zhao+PT%22">Zhao PT</searchLink>; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, China.<br /><searchLink fieldCode="AU" term="%22Meng+YH%22">Meng YH</searchLink>; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, China. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22101642264%22">Frontiers in nutrition</searchLink> [Front Nutr] 2022 Dec 06; Vol. 9, pp. 1045347. <i>Date of Electronic Publication: </i>2022 Dec 06 (<i>Print Publication: </i>2022). – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Frontiers+Media+S%2E+A%22">Frontiers Media S. A </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>101642264 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Print <i>ISSN: </i>2296-861X (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%222296861X%22">2296861X </searchLink><i>NLM ISO Abbreviation: </i>Front Nutr <i>Subsets: </i>PubMed not MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=36562036 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.3389/fnut.2022.1045347 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 1045347 Titles: – TitleFull: Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Liang JR – PersonEntity: Name: NameFull: Deng H – PersonEntity: Name: NameFull: Hu CY – PersonEntity: Name: NameFull: Zhao PT – PersonEntity: Name: NameFull: Meng YH IsPartOfRelationships: – BibEntity: Dates: – D: 06 M: 12 Text: 2022 Dec 06 Type: published Y: 2022 Identifiers: – Type: issn-print Value: 2296-861X Numbering: – Type: volume Value: 9 Titles: – TitleFull: Frontiers in nutrition Type: main |
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