Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture

The aim of this study was to evaluate the effects of lactic acid fermentation using three Lactobacillus strains (Lactiplantibacillus plantarum 90, Lactobacillus helveticus 76, and Lacticaseibacillus casei 37) in monoculture and binary mixture on phenolics profile, antioxidant activity and flavor vol...

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Detalles Bibliográficos
Autores principales: Wang, Leyu, Zhang, Hexin, Lei, Hongjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750113/
https://www.ncbi.nlm.nih.gov/pubmed/35010138
http://dx.doi.org/10.3390/foods11010011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750113/
https://www.ncbi.nlm.nih.gov/pubmed/35010138
http://dx.doi.org/10.3390/foods11010011

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