Effects of Different Fermentation Strains on the Antioxidant Activities and Flavor Substances of Morinda citrifolia L. (Noni) Fruit Jiaosu
In order to compare the effects of fermentation by different strains on the quality of noni fruit Jiaosu, noni juice was fermented with Lactobacillus rhamnosus 12 (LGG), Lactobacillus plantarum 08 (LP-08), Lactobacillus plantarum K11 (LP-K11), Pediococcus pentosaceus 03 (PP) and Bifidobacterium lact...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040097 |