Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola

High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with Issatchenkia terricola WJL-G4. The sensory evaluation of fermented lemon jui...

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Detalles Bibliográficos
Autores principales: Liu, Biao, Yuan, Dongxia, Li, Qiaoyue, Zhou, Xin, Wu, Hao, Bao, Yihong, Lu, Hongyun, Luo, Ting, Wang, Jinling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8588450/
https://www.ncbi.nlm.nih.gov/pubmed/34771119
http://dx.doi.org/10.3390/molecules26216712

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8588450/
https://www.ncbi.nlm.nih.gov/pubmed/34771119
http://dx.doi.org/10.3390/molecules26216712

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