Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability
Shengnan Liang, Siyang Yu, Yishu Qin, Honglin Yu, Zifu Zhao, Yunhui Xu, Guofang Zhang, Chun Li, Libo Liu, Peng Du, Junwei Huo
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