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

Publication date: December 2024Source: Food Research International, Volume 198Author(s): Kangshuai Lou, Yuanrong Zheng, Xiaohan Tan, Libin Wang, Changmin Tong, Siqiang Huang, Xintong Cai, Changyu Zhou, Jinxuan Cao, Hao Zhang, Daodong Pan, Zhen Wu, Qiang Xia

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