Effects of Lactobacillus spp. on the phytochemical composition of juices from two varieties of Citrus sinensis L. Osbeck: ‘Tarocco’ and ‘Washington navel’
Salvatore Multari, Ilaria Carafa, Laura Barp, Marco Caruso, Concetta Licciardello, Roberto Larcher, Kieran Tuohy, Stefan Martens
Topics & Concepts
Citrus × sinensisFood scienceLactobacillus rhamnosusAscorbic acidFermentationChemistryLactobacillus brevisLactic acidOrange juicePhytochemicalLactobacillus paracaseiOrange (colour)Lactobacillus plantarumBacteriaLactobacillusBiologyBiochemistryGeneticsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisPlant biochemistry and biosynthesis