Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds
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Junliang Yang | Sai-kun Pan | Jinling Chen | Haoran Zhang | Tengqi Gao | Yue Sun | Jing Lu | Feng Xu | Yang Tao | Yu-sheng Cheng