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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Bibliographic Details
Published in:Food Sci Nutr
Main Authors: Cui, Shumao, Zhao, Nan, Lu, Wenwei, Zhao, Fang, Zheng, Songyou, Wang, Weijun, Chen, Wei
Format: Artigo
Language:Inglês
Published: John Wiley and Sons Inc. 2019
Subjects:
Original Research
Online Access: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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