Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice by <i>Lacticaseibacillus rhamnosus</i>.

Significant and highly significant differences between treatments were determined using one-way of variance (ANOVA), followed by Duncan's test at P < 0.05 or P < 0.01. 3 Results and discussion 3.1 Changes of physicochemical properties during fermentation of goji juice by Lacticaseibacillus rhamnosus As shown in Fig. 1 A, the pH of the fermented goji juice gradually decreased with the fermentation process.

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