Development of Fermented Peach–Apricot Mixed Juice and Study of Its Storage Stability

To address the challenge of postharvest spoilage in flat peaches and white apricots, we developed fermented peach–apricot mixed juice (PAMJ) using these fruits as raw materials through multi-strain synergistic fermentation. Its fermentation processes were optimised through uniform design and single-...

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發表在:	Foods
Main Authors:	Shun Lv, Yao Zhao, Zeping Yang, Xiaolu Liu, Ruoqing Liu, Mingshan Lv, Liang Wang
格式:	Article
語言:	英语
出版:	MDPI AG 2025-09-01
主題:	fermented mixed juice lactic acid bacteria fermentation flavour characteristics fermentation process optimisation
在線閱讀:	https://www.mdpi.com/2304-8158/14/17/3128