Insights into physicochemical and sensory properties and metabolomic changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria
Hao Suo, Shan Xiao, Bo Wang, Yanxue Cai, Jihui Wang, Jihui Wang
Topics & Concepts
AftertasteFood scienceFermentationLactic acidChemistryLactobacillus plantarumProbioticAntioxidantBacteriaBiologyBiochemistryTasteGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood Quality and Safety Studies