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Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8 °C

Belal J. Muhialdin, Hana Kadum, Anis Shobirin Meor Hussin

2020Food Control41 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceFermentationChemistryLactic acidLactobacillus plantarumShelf lifeOrange juiceFermentation in food processingBacteriaBiologyGeneticsGABA and Rice ResearchProbiotics and Fermented FoodsBiochemical Analysis and Sensing Techniques
Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8 °C | Litcius