Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time cond...

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Detalles Bibliográficos
Autores principales: Wang, Zhulin, Dou, Rong, Yang, Ruili, Cai, Kun, Li, Congfa, Li, Wu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8125466/
https://www.ncbi.nlm.nih.gov/pubmed/33946973
http://dx.doi.org/10.3390/molecules26092604

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8125466/
https://www.ncbi.nlm.nih.gov/pubmed/33946973
http://dx.doi.org/10.3390/molecules26092604

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