The effects of different inoculation amounts of Lactobacillus plantarum on antioxidant capacity, chemical composition and sensory quality of Rosa roxburghii Tratt fruit pomace ensiled
xiong Pan,
Ting fei Deng,
Liang qun Li
et al.
Abstract:In order to enable high-value disposal and proper preservation of Rosa roxburghii Tratt fruit pomace for waste valorization, ensiling was carried out to preserve Rosa roxburghii Tratt fruit pomace (RRTP) for 60 days at different inoculation amounts of L. plantarum (0, 5×105 CFU g-1, 2.5×106 CFU g-1 and 1.25×107 CFU g-1, per gram of fresh RRTP, named the CK, Group 1, Group 2 and Group 3, respectively). Further, the effects of different inoculation amounts of L. plantarum on antioxidant status, chemical composit… Show more
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