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...
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| Autores principales: | , , , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/9912fb0ea3e04c59b8c3ec9727efc80f |
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