1Lacticaseibacillus rhamnosus Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale

作者： Fan, Jinlin; Deng, Jiacong; Guo, Weiling; Xiao, Zheng; Shi, Feifei; SCI

机构： Fujian Polytech Normal Univ, Coll Food & Bioengn, Fuqing 350300, Peoples R China; Fuzhou Univ, Inst Food Sci & Technol, Coll Biol Sci & Technol, Fuzhou 350108, Peoples R China; Fujian Acad Agr Sci, Inst Food Sci & Technol, Fuzhou 350003, Peoples R China; Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China;

来源：FOODS

关键词： fruit juice; Lactobacillus; physicochemical properties; antioxidant; metabolomics

年份：2025