Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation

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Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation

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Comprehensive Changes in Phytochemical and Biological Activities Through the Fermentation Periods of Mul-Kimchi with Bitter Melon (Momordica charantia L.)

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Multi-omics profiling and correlation analysis of microbial succession and dynamic flavor formation in Zhejiang rosy vinegar

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Fermentasyon Sürecinin Yabani Meyve Sirkelerinin Biyoaktif Kompozisyonuna Etkisi

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Evaluation of Antioxidant Capacity and Flavor Profile Change of Pineapple Peel Vinegar during Fermentation

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Physicochemical Properties and Antioxidant Capacity and Volatile Compound Changes during the Fermentation of Chinese Prune Jiaosu

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Changes in Physicochemical Properties and Flavor Characteristics of Rosa roxburghii Tratt. Fruit Vinegar during Fermentation

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Improvement of Organic Acids, Soluble Sugars, Phenols, Antioxidant Activity, and Aroma of Prune Wine by Mixed Fermentation of Saccharomyces Cerevisiae with Different Lactic Acid BacteriaPreprint

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