<i>Lactiplantibacillus plantarum</i> KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation.

Foods · 2024 · PMC11640170 · PMID 39682922

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did not reach statistical significanceno p-value reported

After fermentation, only orange juice showed a TPC increment (from 709.9 ± 22.5 to 746.1 ± 27.6 mg GAE/L), although it did not reach statistical significance.

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