Fermentation of mead using Saccharomyces cerevisiae and Lactobacillus paracasei: Strain growth, aroma components and antioxidant capacity
Yuan Fu, Xinhua Shi, Furui Li, Yan Xiaohui, Bozheng Li, Yuan Luo, Guochuan Jiang, Xuejun Liu, Liyan Wang
Topics & Concepts
Lactobacillus paracaseiFermentationFood scienceAromaChemistryLactobacillusYeastAntioxidantPolyphenolProbioticBiochemistryBiologyBacteriaGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality