Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods.

3 A, the fermentation time had more impact on the saltiness of JF with significant ( p < 0.05) difference from 0 h to 48 h, and the astringency showed an increasing trend with the fermentation time increasing, while aftertaste-A seems no difference shift.

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However, as the fermentation time lengthened, both sets of inoculated aromatic substances showed a trend of first increasing and then decreasing.

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