Characterization of strawberry purees fermented by Lactobacillus spp. based on nutrition and flavor profiles using LC-TOF/MS, HS-SPME-GC/MS and E-nose
Author:
Funder
Chinese Academy of Agricultural Sciences
Publisher
Elsevier BV
Subject
Food Science
Reference68 articles.
1. Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum);Aiello;International Dairy Journal,2023
2. Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC-MS-Olfactometry;Amanpour;Microchemical Journal,2019
3. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice;Cagno;International Journal of Food Microbiology,2017
4. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies;Cagno;Food Microbiology,2011
5. Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice;Chen;Food Bioscience,2019
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