Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple–Tomato Pulp

The aim of the study was to optimize the conditions [inoculum size (4, 6, and 8%), fermentation temperature (31, 34, and 37 °C), and apple: tomato ratio (2:1, 1:1, and 1:2)] on the viable cell count and sensory evaluation in apple–tomato pulp by response surface methodology (RSM), and determine the...

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Bibliographic Details

Published in:	Molecules
Main Authors:	Jing Yuan, Haiyan Zhang, Chaozhen Zeng, Juan Song, Yuwen Mu, Sanjiang Kang
Format:	Article
Language:	English
Published:	MDPI AG 2023-05-01
Subjects:	fermentation apple–tomato pulp physicochemical properties polyphenols flavonoids antioxidant activity
Online Access:	https://www.mdpi.com/1420-3049/28/11/4363