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High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice
The aim of this study was to evaluate the effect of high hydrostatic pressure (HHP) and co-fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus on the quality of yacon-litchi-longan (YLL) juice. The carbohydrates, organic acids, free amino acids (FAAs), and volatile compounds in YLL...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6722649/ https://ncbi.nlm.nih.gov/pubmed/31374950 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8080308 |
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