Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation-Reference-Cited by-同舟云学术

Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation

Published:2023-09 Issue: Volume:420 Page:136146
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shi Feifei,Wang Li,Li Shurong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Improving the functionality of lentil-casein protein complexes through structural interactions and water kefir-assisted fermentation;Alrosan;Fermentation-Basel,2023

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