Effects of <i>Lacticaseibacillus casei</i> LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice

Lactic acid bacteria (LAB) are widely utilized in the production of various fermented foods. <i>Lacticaseibacillus casei</i> (<i>Ls. casei</i>) fermentation has been demonstrated to enhance antioxidant activity, flavor, and nutritional value. This study aimed to evaluate the...

書誌詳細
出版年:	Foods
主要な著者:	Shaodan Peng, Lian Yang, Wei Zhou, Yuan Yuan, Liangkun Liao, Xiaobing Huang, Chenghui Zhang, Xiao Gong, Jihua Li
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2025-10-01
主題:	pineapple juice <i>Lacticaseibacillus casei</i> fermentation antioxidant activity volatiles
オンライン･アクセス:	https://www.mdpi.com/2304-8158/14/20/3474

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