Differences in volatility and organoleptic characteristics of mixed and sequential fermentation of mulberry fruit juices by Weissella confusa and Pichia kudriavzevii using metabolomics analysis
Mulberries (Morus alba L. cv. Longsang 1), rich in various nutrients and bioactive compounds. Fermentation can improve the nutritional value of fruit juice processed from mulberries, making it easier to absorb, and can also improve the taste and aroma, thus promoting further development. This study...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2026-03-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566925000825 |
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