Lacticaseibacillus paracasei, widely recognized for its safety, is frequently used as a starter culture in fermented foods. In the present study, the differences in the physicochemical properties, antioxidant activities, volatile… Click to show full abstract
Lacticaseibacillus paracasei, widely recognized for its safety, is frequently used as a starter culture in fermented foods. In the present study, the differences in the physicochemical properties, antioxidant activities, volatile compounds and non‐volatile compounds of mango juice fermented with L. paracasei FJG2339 were evaluated.
Keywords:
enhancing quality;
mango juices;
paracasei fermentation;
juices lacticaseibacillus;
quality mango;
lacticaseibacillus paracasei
Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
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Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!