Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices

Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilact...

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Detalles Bibliográficos
Autores principales: Mandha, Juliana, Shumoy, Habtu, Devaere, Jolien, Schouteten, Joachim J., Gellynck, Xavier, De Winne, Ann, Matemu, Athanasia O., Raes, Katleen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834145/
https://www.ncbi.nlm.nih.gov/pubmed/35159535
http://dx.doi.org/10.3390/foods11030383

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834145/
https://www.ncbi.nlm.nih.gov/pubmed/35159535
http://dx.doi.org/10.3390/foods11030383

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