Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture.
- 2021-12-21
- Foods (Basel, Switzerland) 11(1)
- Leyu Wang
- Hexin Zhang
- Hongjie Lei
- PubMed: 35010138
- DOI: 10.3390/foods11010011
- Low evidence
The total content of phenols was increased, while that of flavonoids was decreased significantly during fermentation (p < 0.05).
- Effect
- Beneficial
- Effect size
- Moderate
- Significant
- Yes