The fermentation of carambola juice with lactic acid bacteria improves its flavor, bioactive properties, and metabolic composition
Xiaolu Zhou, Ziqian Zhu, Zihan Sun, Jiayi Xu, Xubiao Meng, Huixian Wang, Ruimin Wang, Fang Chen, Xiaosong Hu, Jiachao Zhang
Topics & Concepts
Food scienceLactic acidFlavorFermentationChemistryBacteriaComposition (language)BiologyPhilosophyLinguisticsGeneticsMicrobial Metabolites in Food BiotechnologyPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies