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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Bibliographische Detailangaben
Veröffentlicht in:Food Sci Nutr
Hauptverfasser: Cui, Shumao, Zhao, Nan, Lu, Wenwei, Zhao, Fang, Zheng, Songyou, Wang, Weijun, Chen, Wei
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2019
Schlagworte:
Original Research
Online Zugang: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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