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Comparative Analysis of Quality Attributes and Flavor Profiles of Broccoli (<i>Brassica oleracea</i> var. <i>italica</i>) Stalk and Floret Juices Fermented by <i>Limosilactobacillus reuteri</i>

This study compared the physicochemical properties, nutritional composition, and flavor characteristics of broccoli stalk and floret juices fermented with <i>Limosilactobacillus reuteri</i> 18 (Lr18) to enhance the valorization of broccoli processing by-products. Four sample groups were analyzed: no...

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Uloženo v:
Hlavní autoři: Yingzhuo Zhou, Yuqing Sun, Daotong Li, Chen Ma, Fang Chen
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2026-04-01
Edice:Foods
Témata:
broccoli juice
lactic acid bacteria
fermentation
nutrient composition
flavor
On-line přístup:https://www.mdpi.com/2304-8158/15/9/1519
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