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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...
Autores principales: | Cele, Nobahle P., Akinola, Stephen A., Manhivi, Vimbainashe E., Shoko, Tinotenda, Remize, Fabienne, Sivakumar, Dharini |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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