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-Reference-Cited by-同舟云学术

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

Published:2023-11 Issue: Volume:189 Page:115457
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Wenbo,Liu Jiechao,Liu Hui,Zhang Qiang,Lv Zhenzhen,Jiao Zhonggao

Funder

Chinese Academy of Agricultural Sciences

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

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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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3. Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue;Heliyon;2024-06

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