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Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar

Qinjiabao Hu, Yan Qi, Caihua Liu, Qingjin Chen, Xinyun Mai, Zhengjie Zhu, Bo Ma

2024Journal of Food Measurement & Characterization14 citationsDOI

Topics & Concepts

Lactobacillus plantarumFermentationFood scienceChemistryFlavorMalolactic fermentationAcetic acidWine faultTitratable acidWineTasteLactic acidYeast in winemakingYeastBiochemistryBacteriaBiologyGeneticsSaccharomyces cerevisiaeFermentation and Sensory AnalysisBiochemical and biochemical processesHorticultural and Viticultural Research
Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar | Litcius