Changes in nutritional and volatile composition of peach puree as affected by fermentation with different <i>Lactobacillus</i> strains and subsequent cold storage.

Food Chem X · 2026 · PMC12807830 · PMID 41551790

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an increasing trendno p-value reported

Nevertheless, the levels of total aldehydes, acids, and ketones generally showed an increasing trend during this period.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Changes in nutritional and volatile composition of peach puree as affected by fermentation with different &lt;i&gt;Lactobacillus&lt;/i&gt; strains and subsequent cold storage.

The sentences

Changes in nutritional and volatile composition of peach puree as affected by fermentation with different <i>Lactobacillus</i> strains and subsequent cold storage.