Correlation analysis reveals the intensified fermentation via Lactobacillus plantarum improved the flavor of fermented noni juice
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.101234
Abstract: Abstract Noni and fermented noni juice are used for various health purposes due to their functional characteristics. However, traditional fermented noni juice is spontaneous and has a complex microbial community, resulting in uneven quality and… read more here.
Keywords: noni juice; fermented noni; plantarum; intensified fermentation ... See more keywords