Impact of Fermentation Through Synergistic Effect of Different Lactic Acid Bacteria (mono and Co-Cultures) on Metabolic and Sensorial Profile of Mulberry Juice

Sanabil Yaqoob, Aysha Imtiaz,Kanza Aziz Awan, Mian Shamas Murtaza,Bismillah Mubeen, Afusat Aregbe Yinka, Turkson Antwi Boasiako, Tawfiq Alsulami,Abdur Rehman,Ibrahim Khalifa, Yongkun Ma

Journal of Food Measurement and Characterization（2024）

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Lactic acid bacteria,Mono/co-culture fermentation,Mulberry juice,HS-SPME-GC/MS,Sensory properties

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