Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by <i>Issatchenkia terricola</i>

Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by <i>Issatchenkia terricola</i>

High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with <i>Issatchenkia terricola</i> WJL-G4. The sensory evaluation of...

Full description

Bibliographic Details
Main Authors: Biao Liu, Dongxia Yuan, Qiaoyue Li, Xin Zhou, Hao Wu, Yihong Bao, Hongyun Lu, Ting Luo, Jinling Wang
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Molecules
Subjects:
<i>Issatchenkia terricola</i>
deacidification
phenolic compounds
organic acid
antioxidant activity
principal component analysis (PCA)
Online Access:https://www.mdpi.com/1420-3049/26/21/6712

Internet

https://www.mdpi.com/1420-3049/26/21/6712

Similar Items