Lactic acid bacteria fermentation of prebiotic-supplemented apple juice: Viable counts and flavor evolution revealed by HS-SPME-GC–MS coupled with electronic sensory and chemometrics
Shuang Yang, Yuanye Liu, Weiteng Tan, Jingyi Ren, Mengxin Hou, Zhouli Wang, Chunfeng Guo, Zhenpeng Gao
Topics & Concepts
PrebioticFood scienceChemistryLactic acidFlavorFermentationAromaElectronic noseInulinSugarSweetnessBacteriaBiologyGeneticsNeuroscienceMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented FoodsBiochemical Analysis and Sensing Techniques