Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C
The aim of this study was to evaluate the potential of adding fermented cantaloupe juice at different concentrations to extend the shelf life of fresh cantaloupe juice stored at 8 °C for six months. Cantaloupe juice was fermented with Lactobacillus plantarum FBS05 for 48 h at 37 °C. The antimicrobia...
Gorde:
| Egile Nagusiak: | , , |
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| Formatua: | Artikulua |
| Argitaratua: |
Elsevier
2021
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| Etiketak: |
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