Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice

  1. Ren-qin Tan
  2. Chun-li Zhou
  3. Man-jun Zhang
  4. Wei Su
  5. Shao-fang Liu
  6. Le-yi Yao
  7. Wen-hui Pan
  8. Wen Li
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  1. Version published to 10.1038/s41598-025-26842-z
  2. Version published to 10.21203/rs.3.rs-7626401/v1 on Research Square