Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria
Fermentation with various lactic acid bacteria (LAB) strains was evaluated for its impacts on the physicochemical properties, functional components, and volatile and nonvolatile metabolic features of Laohan melon juice (LMJ). The results revealed that lactic acid fermentation decreased sugar contents and pH values, w...