<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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/4/609 |
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