Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles

In general, after LAB fermentation, the concentrations of esters, ketones, alcohols and terpenoids in KJ increased significantly, while the concentrations of aldehydes decreased significantly.

→ read the fulll article


Previous post
OBRC develops container returns technology OBRC says through its BottleDrop Redemption Centers and container pickup service it works with more than 2,000 retail partners and helps recycle nearly 2 billion beverage containers annually.
Next post
Princes releases Swizzels-inspired squash The range has no added sugar and each one litre bottle of Swizzels squash contains real fruit, no artificial colours or flavours and is less than five calories per serving.