Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles

In this study, a quality evaluation model of fermented kiwifruit juice (KJ) based on strain growth characteristics, sensory quality and functional characteristics was established by PCA, and the effects of mono- and mixed culture fermentation on the sensory and aroma profiles of KJ were comparativel...

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Detalles Bibliográficos
Autores principales: Lan, Tian, Lv, Xinran, Zhao, Qinyu, Lei, Yushan, Gao, Chenxu, Yuan, Quyu, Sun, Xiangyu, Liu, Xuebo, Ma, Tingting
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9941363/
https://www.ncbi.nlm.nih.gov/pubmed/36824148
http://dx.doi.org/10.1016/j.fochx.2023.100595

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9941363/
https://www.ncbi.nlm.nih.gov/pubmed/36824148
http://dx.doi.org/10.1016/j.fochx.2023.100595

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