Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by <i>Issatchenkia terricola</i>
High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with <i>Issatchenkia terricola</i> WJL-G4. The sensory evaluation of...
Guardado en:
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/9912fb0ea3e04c59b8c3ec9727efc80f |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|