Effect of lactic acid fermentation on the phytochemical, volatile profile and sensory attributes of mulberry juice

Kwaw, E; Ma, YK; Tchabo, W; Apaliya, MT; Xiao, LL; Wu, M

Ma, YK (reprint author), Jiangsu Univ, Sch Food & Biol Engn, Dept Food Sci & Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China.

JOURNAL OF FOOD AND NUTRITION RESEARCH, 2017; 56 (4): 305

Abstract

This study sought to assess the effect of lactic acid fermentation on the phytochemical, volatile and sensory attributes of mulberry juice. Moreover, ......

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