Impact of Natural Fermentation on Mineral Composition, Resistant and Non-Resistant Starches, Microbial Diversity, and Global Metabolite Profiles in Commercial Poi from Hawai'i.

Metabolites · 2025 · PMC12654712 · PMID 41295334

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an increasing trendno p-value reported

After fermentation, there was a trend of decreasing concentration in the free sugars and an increasing trend in some organic acids such as citric acid, maleic acid, and lactic acid ( Tables S1–S8 ). 3.10.

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