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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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Cui, Shumao, Zhao, Nan, Lu, Wenwei, Zhao, Fang, Zheng, Songyou, Wang, Weijun, Chen, Wei
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2019
Assuntos:
Original Research
Acesso em linha: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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