Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation
Feifei Shi, Li Wang, Shurong Li
Topics & Concepts
Lactobacillus plantarumChemistryFermentationFood scienceAntioxidantPolyphenolLactic acidLipaseBiochemistryBacteriaEnzymeBiologyGeneticsMicrobial Metabolites in Food BiotechnologyBiochemical Analysis and Sensing TechniquesProbiotics and Fermented Foods