<i>Lacticaseibacillus rhamnosus</i> Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale

<i>Lacticaseibacillus rhamnosus</i> is a strain predominantly used for juice production because of its excellent fermentation characteristics and strong acid production capacity. However, the influence of <i>L. rhamnosus</i> on the quality of mango juice has not yet been determined. Therefore, the e...

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Principais autores:	Jinlin Fan, Weiling Guo, Zheng Xiao, Jiacong Deng, Feifei Shi
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2025-02-01
叢編:	Foods
主題:	fruit juice <i>Lactobacillus</i> physicochemical properties antioxidant metabolomics
在線閱讀:	https://www.mdpi.com/2304-8158/14/4/609
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