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Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling.
Lou K, Zheng Y, Tan X, Wang L, Tong C, Huang S, Cai X, Zhou C, Cao J, Zhang H, Pan D, Wu Z, Xia Q. Lou K, et al. Among authors: zhou c. Food Res Int. 2024 Dec;198:115333. doi: 10.1016/j.foodres.2024.115333. Epub 2024 Nov 10. Food Res Int. 2024. PMID: 39643368
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