Comprehensive quality evaluation of ultrasound-assisted fermented Yuluxiang pear juice: Physicochemical characteristics, antioxidant activity, and multi-dimensional flavor analysis.

Total polyphenol content, PPO activity and POP activity demonstrated highly significant positive correlations with color, including L* ( r ≥ 0.75, p < 0.05), a* ( r ≥ 0.75, p < 0.05) and b* ( r ≥ 0.75, p < 0.05), confirming its predominant contribution to the overall color of the fermented juice.

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