High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved <i>Lactobacillus plantarum</i>.

Foods · 2023 · PMC9913918 · PMID 36765970

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a decreasing trendno p-value reported

During the pre-fermentation period, the phenol content showed a decreasing trend, which may be due to the binding of proteins in apple juice with phenol could produce insoluble complexes [ 31 ].

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