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

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

<i>Lacticaseibacillus rhamnosus</i> is a strain predominantly used for juice production because of its excellent fermentation characteristics and strong acid production capacity. However, the influence of <i>L. rhamnosus</i> on the quality of mango juice has not yet been dete...

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Bibliographic Details
Main Authors: Jinlin Fan, Weiling Guo, Zheng Xiao, Jiacong Deng, Feifei Shi
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
fruit juice
<i>Lactobacillus</i>
physicochemical properties
antioxidant
metabolomics
Online Access:https://www.mdpi.com/2304-8158/14/4/609
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