Effects of <i>Lacticaseibacillus casei</i> LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice.

Foods · 2025 · PMC12564541 · PMID 41154010

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a decreasing trendno p-value reported

In contrast, the control group showed a decreasing trend in FRAP value during fermentation ( Figure 7 A).

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Effects of &lt;i&gt;Lacticaseibacillus casei&lt;/i&gt; LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice.

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Effects of <i>Lacticaseibacillus casei</i> LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice.