Synergistic effects of Ultrasound-Assisted Ultra-High pressure on quality attributes and flavor profile of lactic acid Bacteria-Fermented fresh jujube juice.

Ultrason Sonochem · 2026 · PMC13235383 · PMID 42208385

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a decreasing trendno p-value reported

1 B, the TSS content in the FJJ-C group remained essentially unchanged during fermentation, whereas all treatment groups exhibited a decreasing trend over time.

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