Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria
Ana Sofía Isas, María Salomé Mariotti‐Celis, José Ricardo Pérez‐Correa, Eduardo Fuentes, Lyanne Rodríguez, Iván Palomo, Fernanda Mozzi, Carina Van Nieuwenhove
Topics & Concepts
Lactic acidFermentationFood scienceChemistryLactic acid fermentationLactobacillusBacteriaBiologyGeneticsPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyFood Chemistry and Fat Analysis