Flavor Quality and Neuroprotective Effect of Blackberry Juice Fermented with Lactic Acid Bacteria
In this study, blackberry juice was fermented with Lactobacillus plantarum P-S1016. The growth kinetic parameters of this strain were determined, and the organic acids and flavor substances of fermented blackberry juice were analyzed. Besides, its flavor quality was tested using an electronic tongue...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-10-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-20-016.pdf |