Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity
To enrich the flavor compounds and retain the content of polyphenolics in grape juice (GJ) under long-term storage, <i>Lactiplantibacillus plantarum</i>, <i>Lactobacillus acidophilus</i>, <i>Lacticaseibacillus casei</i>, and <i>Lacticaseibacillus paracasei&l...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/12/2407 |