Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria
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DOI: 10.1016/j.procbio.2017.05.019
Abstract: Abstract Select lactic acid bacteria (LAB); Lactobacillus plantarum , L. casei and L. acidophilus were targeted for enhancing bioactives and flavor volatiles of cashew apple juice (CAJ) that is an underutilized byproduct from cashew nut… read more here.
Keywords: fermentation; cashew apple; select lactic; acid bacteria ... See more keywords