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Sea buckthorn:a potential prebiotic and promising functional ingredient for fermented dairy products

Jiayi Tang Henan Zhang Rina Wu Huiyan Liu Kairu He Haitian Fang Junrui Wu

未来食品学报（英文）2026，Vol.6Issue(3)：348-360,13.

未来食品学报（英文）2026，Vol.6Issue(3)：348-360,13.DOI:10.1016/j.jfutfo.2025.04.006

Sea buckthorn:a potential prebiotic and promising functional ingredient for fermented dairy products

Jiayi Tang ¹Henan Zhang ¹Rina Wu ¹Huiyan Liu ²Kairu He ¹Haitian Fang ²Junrui Wu¹

作者信息

1. College of Food Science,Shenyang Agricultural University,Liaoning Engineering Research Center of Food Fermentation Technology,Shenyang Key Laboratory of Microbial Fermentation Technology Innovation,Shenyang 110866,China
2. College of Food Science and Engineering,Ningxia University,Yinchuan 750021,China
折叠

摘要

关键词

Fermented dairy products/Sea buckthorn/Microbiota/Prebiotic

Key words

Fermented dairy products/Sea buckthorn/Microbiota/Prebiotic

引用本文复制引用

Jiayi Tang,Henan Zhang,Rina Wu,Huiyan Liu,Kairu He,Haitian Fang,Junrui Wu..Sea buckthorn:a potential prebiotic and promising functional ingredient for fermented dairy products[J].未来食品学报（英文）,2026,6(3):348-360,13.

基金项目

This work was supported by the Liaoning Revitalization Talents Program(XLYC2213026 （）

XLYC2402005),Liaoning Province Science and Technology Plan Project(2024JH2/101900005),Introduction of Talents(High-Level)Research Start-up Fund Project of Shenyang Agricultural University(2023YJRC002),and Shenyang Science and Technology Innovation Platform Project(21-103-0-14 （2024JH2/101900005）

21-104-0-28). （）

未来食品学报（英文）

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