Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant's Role.

Foods · 2024 · PMC11720519 · PMID 39796342

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highly significantno p-value reported

Among these factors, the p -value of A and C was <0.0001, indicating a highly significant impact on the sensory qualities of lactic acid beverages.

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an increasing trendno p-value reported

During the storage period, the concentrations of acids, alkanes, alkenes, and aldehydes in the NJAU-01 beverage demonstrated an increasing trend, whereas the concentration of ketones decreased.

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