Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice
Caiyun Wu, Tianlin Li, Qi Jing, Tian Jiang, Huaide Xu, Hongjie Lei
Topics & Concepts
Food scienceChemistryFermentationDPPHLactobacillus caseiMalolactic fermentationLactic acidLactobacillus paracaseiLactobacillusLactobacillus helveticusLactobacillus plantarumGallic acidAntioxidantBiochemistryBacteriaBiologyGeneticsFood Quality and Safety StudiesFermentation and Sensory AnalysisBiochemical and biochemical processes