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Fermentation with Lactobacillus reuteri and Lachancea fermentati improves the bioactivity and flavor-sensory characteristics of Rosa roxburghii Tratt. juice

Author:

Jing Wang,Qiang Zhu,Mingyi Yu,Xiaozhu Liu,Jinfeng Zhao,Jiayong Li,Jin Yang,Fei Zhang,Weiyuan Tang,Xin Li,Yan Zhou,Mingzheng Huang

Publication:

Food Chemistry: X

Publisher:

Elsevier

Date:

July 2026

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