Dynamic changes in physicochemical characteristics, bioactivity and flavor profile of fermented strawberry juice by Lactiplantibacillus plantarum
Chuan Tong, Xiaoxiao Chen, Rubing Deng, Haiyan Gao
Topics & Concepts
Food scienceChemistryFermentationMalic acidFlavorAscorbic acidLactic acidABTSDPPHLactobacillus plantarumLactic acid fermentationCarrot juiceCitric acidAntioxidantVitamin CAntioxidant capacityProbiotics and Fermented FoodsFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides