Publication | Closed Access

Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition

NutritionFood FermentationBiochemistryBiotechnologyPeach JuiceFood MicrobiologyLactobacillus Strains FermentationFood BioprocessingMicrobiologyPublic HealthMaillard Reaction Inhibition