Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation

The fermentation increased the organic acids, decreased the sugars, and improved the sensory quality of goji juice.

→ read the fulll article


Previous post
Firmenich announces Dragon Fruit as 2023 Flavor of the Year In the same way that Pantone's Color of the Year captures the emerging themes seen in the world around us, the choice for Flavor of the Year does so by translating new signals into positive sensory experiences.
Next post
Keurig Dr Pepper Names New Chief Research & Development Officer Dr. Karin Rotem-Wildeman joins KDP with 25 years of leadership experience driving product innovation and commercialization for leading global food and beverage companies as well as industry-disruptive start-ups.