Browsing Research Articles [LISBE] by Author "de Winne, Ann"
Now showing items 1-1 of 1
-
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
Mandha, Juliana; Shumoy, Habtu; Devaere, Jolien; Schouteten, Joachim; Gellynck, Xavier; de Winne, Ann; Matemu, Athanasia; Raes, Katleen (Elsevier Ltd., 2021-10-01)Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis ...