Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice
Xiyu Li, Jie Gao, Jesús Simal‐Gándara, Xianghong Wang, Giovanni Caprioli, Si Mi, Yaxin Sang
Topics & Concepts
BrowningLactobacillus acidophilusFermentationFood scienceChemistryPEARAcetaldehydeAntioxidantBiochemistryBotanyEthanolBacteriaBiologyProbioticGeneticsFood Quality and Safety StudiesProbiotics and Fermented FoodsFermentation and Sensory Analysis