PDF(994 KB)
Improvement of quality and functional properties of sea buckthorn pulp by fermentation with lactic acid bacteria from sour bamboo shoots
Chen Hongrui, Zhao Hongfei
Journal of Nanjing Forestry University (Natural Sciences Edition) ›› 2026
PDF(994 KB)
PDF(994 KB)
Improvement of quality and functional properties of sea buckthorn pulp by fermentation with lactic acid bacteria from sour bamboo shoots
Sea buckthorn / sour bamboo shoots / Lactiplantibacillus plantarum / fruit and vegetable fermentation
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