Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i>.

Foods · 2022 · PMC9778392 · PMID 36553827

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showed a trendno p-value reported

The TBARS values of each group samples showed a trend of increasing first and then decreasing during fermentation.

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