Lactic acid bacteria fermentation improves sensory properties, bioactivity, and metabolic profiles of carrot pulp
Zhuo Liu, Xizhuo Huang, Qiaozhen Liu, Jiahui Yang, Jiahui Li, Muyan Xiao, Tao Xiong, Mingyong Xie
Topics & Concepts
Lactic acidPulp (tooth)FermentationFood scienceBacteriaChemistryLactic acid fermentationSensory systemBiochemistryBiologyDentistryMedicineNeuroscienceGeneticsPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyPostharvest Quality and Shelf Life Management