Non-volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains.

Wang, Jun; Wei, Bo-Cheng; Zhai, Yan-Rong; Li, Ke-Xin; Wang, Chu-Yan

Wang, Jun; Wei, Bo-Cheng; Zhai, Yan-Rong; Li, Ke-Xin; Wang, Chu-Yan.

Afiliación

Wang J; School of Biology, Food and Environment, Hefei University, Hefei, China.
Wei BC; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
Zhai YR; School of Biology, Food and Environment, Hefei University, Hefei, China.
Li KX; School of Biology, Food and Environment, Hefei University, Hefei, China.
Wang CY; School of Biology, Food and Environment, Hefei University, Hefei, China.

J Sci Food Agric ; 104(5): 2587-2596, 2024 Mar 30.

Article en En | MEDLINE | ID: mdl-37984850

Asunto(s)

Arándanos Azules (Planta); Lacticaseibacillus rhamnosus; Lactobacillales; Lactobacillus plantarum; Cromatografía de Gases y Espectrometría de Masas; Alimentos; Lactobacillus plantarum/metabolismo; Lactobacillus acidophilus; Fermentación

Palabras clave

blueberry juice; electronic nose; gas chromatography-ion mobility spectrometry; lactic acid bacteria; non-volatile compounds; volatile compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Arándanos Azules (Planta) / Lactobacillus plantarum / Lacticaseibacillus rhamnosus / Lactobacillales Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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