Improving the taste of Ougan ( Citrus reticulate cv. Suavissima ) juice by slight fermentation with lactic acid bacteria-Reference-Cited by-同舟云学术

Improving the taste of Ougan ( Citrus reticulate cv. Suavissima ) juice by slight fermentation with lactic acid bacteria

Published:2019-06-07 Issue:9 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Guo Xiao¹^ORCID,Cao Xuedan²,Guo Ailing¹³,Li Erhu¹³

Affiliation:

1. College of Food Science and Technology Huazhong Agricultural University Wuhan China

2. Zhejiang Citrus Research Institute Taizhou Zhejiang China

3. Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14056

Reference48 articles.

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2. Evaluation of Phenolic Compounds in Tilia rubra Subsp. caucasica by HPLC-UV and HPLC-UV-MS/MS

3. Lactic acid fermentation of apricot juice by mono and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains;Bujna E.;Food Science & Biotechnology,2018

4. Comparative evaluation of the antioxidant capacities, organic acids, and volatiles of papaya juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum;Chen R.;Journal of Food Quality,2018

5. Analysis of constituents of metal elements and amino acids in new cultivar Citrusreticulata Blanco cv. Ougan fruit from China;Chen X.;International Journal of Food Sciences and Nutrition,2009

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