Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices

Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shiki...

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Detalles Bibliográficos
Autores principales: Quan, Qi, Liu, Wei, Guo, Jiajing, Ye, Meiling, Zhang, Juhua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265423/
https://www.ncbi.nlm.nih.gov/pubmed/35804736
http://dx.doi.org/10.3390/foods11131920

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265423/
https://www.ncbi.nlm.nih.gov/pubmed/35804736
http://dx.doi.org/10.3390/foods11131920

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