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Influence of lactic acid fermentation on the phenolic profile,antioxidant activities,and volatile compounds of black chokeberry (Aronia melanocarpa) juice |
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| Authors: | Jun Wang Bocheng Wei Jing Xu Han Jiang Yifei Xu Chuyan Wang |
| Affiliation: | 1. School of Biology, Food and Environment, Hefei University, Hefei, China;2. School of Biology, Food and Environment, Hefei University, Hefei, China School of Food and Bioengineering, Bengbu University, Bengbu, China Contribution: Software, Formal analysis, Methodology;3. School of Food and Bioengineering, Bengbu University, Bengbu, China Contribution: Data curation;4. School of Biology, Food and Environment, Hefei University, Hefei, China Contribution: Methodology, Formal analysis |
| Abstract: | |
| Keywords: | antioxidant activities black chokeberry juice lactic acid fermentation phenolic profile volatile compounds |