Comparative Analysis of Quality Attributes and Flavor Profiles of Broccoli (<i>Brassica oleracea</i> var. <i>italica</i>) Stalk and Floret Juices Fermented by <i>Limosilactobacillus reuteri</i>

This study compared the physicochemical properties, nutritional composition, and flavor characteristics of broccoli stalk and floret juices fermented with <i>Limosilactobacillus reuteri</i> 18 (Lr18) to enhance the valorization of broccoli processing by-products. Four sample groups were...

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Bibliographic Details
Published in:Foods
Main Authors: Yingzhuo Zhou, Yuqing Sun, Daotong Li, Chen Ma, Fang Chen
Format: Article
Language:English
Published: MDPI AG 2026-04-01
Subjects:
broccoli juice
lactic acid bacteria
fermentation
nutrient composition
flavor
Online Access:https://www.mdpi.com/2304-8158/15/9/1519

Internet

https://www.mdpi.com/2304-8158/15/9/1519

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