最近的Lactobacillus plantarum发酵的进展改变了以水果为基础的产品:风味特性,生物活性和实际生产应用

Zhibin Xing1,2,3, Xizhe Fu1,2,3, Hao Huang4

  • 1Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, People's Republic of China.

概括

发酵的水果与植物乳杆菌增强风味,挥发性化合物,和有益的生物活性. 这一过程创造了改良的果实衍生功能性食物,具有抗氧化和抗炎作用.