Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile

He Gao; Jia-Jia Wen; Jielun Hu; Qixing Nie; Haihong Chen; Shaoping Nie; Tao Xiong; Mingyong Xie

doi:10.1016/j.fbio.2019.03.007

Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile

He Gao(State Key Laboratory of Food Science and Technology), Jia-Jia Wen(Nanchang University), Jielun Hu(Nanchang University), Qixing Nie(Nanchang University), Haihong Chen(State Key Laboratory of Food Science and Technology), Shaoping Nie(Nanchang University), Tao Xiong(State Key Laboratory of Food Science and Technology), Mingyong Xie(Nanchang University)

Food Bioscience

March 29, 2019

10.1016/j.fbio.2019.03.007

Cited by 104

Abstract

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