Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus
Wenbo Yang, Jiechao Liu, Qiang Zhang, Hui Liu, Zhenzhen Lv, Chunling Zhang, Zhonggao Jiao
Topics & Concepts
Food scienceChemistryFermentationLactobacillus plantarumVanillic acidDPPHLactobacillusLactic acidPulp (tooth)AntioxidantBiologyBacteriaBiochemistryPathologyGeneticsMedicineProbiotics and Fermented FoodsPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food Biotechnology