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Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation
Lactobacillus is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different Lactobacillus spp. on profile of volatile flavor compounds and nonvolatile taste compounds in FV...
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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6657747/ https://ncbi.nlm.nih.gov/pubmed/31367350 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1010 |
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