High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice

The aim of this study was to evaluate the effect of high hydrostatic pressure (HHP) and co-fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus on the quality of yacon-litchi-longan (YLL) juice. The carbohydrates, organic acids, free amino acids (FAAs), and volatile compounds in YLL...

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Detalles Bibliográficos
Autores principales: Chen, Huali, Xiao, Gengsheng, Xu, Yujuan, Yu, Yuanshan, Wu, Jijun, Zou, Bo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722649/
https://www.ncbi.nlm.nih.gov/pubmed/31374950
http://dx.doi.org/10.3390/foods8080308

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722649/
https://www.ncbi.nlm.nih.gov/pubmed/31374950
http://dx.doi.org/10.3390/foods8080308

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