Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation

The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (‘Peach’, ‘Sabre’ and ‘Tommy Atkins’) were investig...

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Detalles Bibliográficos
Autores principales: Cele, Nobahle P., Akinola, Stephen A., Manhivi, Vimbainashe E., Shoko, Tinotenda, Remize, Fabienne, Sivakumar, Dharini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909300/
https://www.ncbi.nlm.nih.gov/pubmed/35267315
http://dx.doi.org/10.3390/foods11050682

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909300/
https://www.ncbi.nlm.nih.gov/pubmed/35267315
http://dx.doi.org/10.3390/foods11050682

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