Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage.
Xian-Tao YanZiqi ZhangYubao WangWenmiao ZhangLongfei ZhangYang LiuDawei ChenWenqiong WangWenlong MaJian-Ya QianRuixia GuPublished in: Applied biological chemistry (2023)
The online version contains supplementary material available at 10.1186/s13765-022-00762-2.