Correlation analysis reveals the intensified fermentation via Lactobacillus plantarum improved the flavor of fermented noni juice
Yuliang Cheng, Peizhen Li, Bin Hu, Lin Xu, Shengnan Liu, Hang Yu, Yahui Guo, Yunfei Xie, Weirong Yao, He Qian
Topics & Concepts
Lactobacillus plantarumFermentationFood scienceFlavorAromaChemistryLactobacillusAcetobacterBacteriaLactobacillus brevisLactic acidBiologyGeneticsMorinda citrifolia extract usesBioactive Compounds and Antitumor AgentsMicrobial Metabolism and Applications