Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics
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DOI: 10.1002/jsfa.14236
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… read more here.
Keywords: enhancing quality; mango juices; paracasei fermentation; juices lacticaseibacillus ... See more keywords