Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation

Lactobacillus is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different Lactobacillus spp. on profile of volatile flavor compounds and nonvolatile taste compounds in FV...

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Detalles Bibliográficos
Autores principales: Cui, Shumao, Zhao, Nan, Lu, Wenwei, Zhao, Fang, Zheng, Songyou, Wang, Weijun, Chen, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6657747/
https://www.ncbi.nlm.nih.gov/pubmed/31367350
http://dx.doi.org/10.1002/fsn3.1010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6657747/
https://www.ncbi.nlm.nih.gov/pubmed/31367350
http://dx.doi.org/10.1002/fsn3.1010

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