Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity
Pediococcus pentosaceus JS35 was used to improve flavor, metabolic profile and antioxidant activity of mulberry leaf powder. Gas chromatography ion mobility spectrometry (GC-IMS) analysis revealed that fermentation increased the contents of floral and fruity flavor compounds such as dihydrolinalool...
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| Автори: | , , , , , , , |
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| Формат: | Artigo |
| Мова: | Англійська |
| Опубліковано: |
2025
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| Онлайн доступ: | https://doi.org/10.3389/fnut.2025.1551689 |
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