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Enhanced sensory quality and functional properties of fermented goji berry juices by low-acid-producing probiotic Limosilactobacillus fermentum WXZ2-1

Author:

Jialing Yu,Jiayao Li,Zhufang Duan,Dandan Han,Yingrui Cao,Gang Wu,Xin Lü,Fang Xie,Guoqiang Qian,Yanglei Yi

Publication:

Journal of Functional Foods

Publisher:

Elsevier

Date:

May 2026

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