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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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2026-04-01
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| シリーズ: | Foods |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2304-8158/15/9/1519 |
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