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The effect of adding pomace on the bioactive composition and flavor volatiles in fermented orange juice with Lactobacillus |
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| Authors: | Haiyan Xu Lingxing Feng Wenjia Ba Yuzhi Miao Xiaoyan Wang Fang Wang |
| Affiliation: | 1. College of Life Sciences, Sichuan Normal University, Chengdu, China;2. Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, China |
| Abstract: | |
| Keywords: | orange pomace fermented juice Lactobacillus bioactive ingredients volatiles orange flavonoids |