Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with <i>Lactiplantibacillus plantarum</i> BXM2

Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with <i>Lactiplantibacillus plantarum</i> BXM2, originally isolated from...

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Detalhes bibliográficos

Principais autores:	Xuefang Guan, Dazhou Zhao, Tian Yu, Shaoquan Liu, Shuying Chen, Junyang Huang, Gongti Lai, Bin Lin, Juqing Huang, Chengchun Lai, Qi Wang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-08-01
coleção:	Foods
Assuntos:	fermented mulberry juice <i>Lactiplantibacillus plantarum</i> lactic acid bacteria metabolomics aroma
Acesso em linha:	https://www.mdpi.com/2304-8158/13/17/2648
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