Analysis of fermentation characteristics, nutritional and flavor profiles of Xuxiang kiwifruit juice fermented by different lactic acid bacterial strains, and changes in antioxidant activity after in vitro digestion

Ähnliche Einträge

• Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice
  von: Junwei Zhang, et al.
  Veröffentlicht: (2024)
• Dynamic metabolic changes and flavor modulation during co‐fermentation of blackened jujube juice by Lactiplantibacillus plantarum and Streptococcus thermophilus
  von: Hao Li, et al.
  Veröffentlicht: (2026)
• Effects of tannin‐tolerant lactic acid bacteria in combination with tannic acid on the fermentation quality, protease activity and bacterial community of stylo silage
  von: Xiang Guo, et al.
  Veröffentlicht: (2024)
• Biofortification, metabolomic profiling and quantitative analysis of vitamin B12 enrichment in guava juice via lactic acid fermentation using Levilactobacillus brevis strain KU15152
  von: Mayuri Rastogi, et al.
  Veröffentlicht: (2024)
• Screening of lactic acid bacteria and comparative inoculated fermentation to evaluate strain performance in Korean‐style spicy cabbage
  von: Mingwei Zhao, et al.
  Veröffentlicht: (2026)