Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C

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Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C

The aim of this study was to evaluate the potential of adding fermented cantaloupe juice at different concentrations to extend the shelf life of fresh cantaloupe juice stored at 8 °C for six months. Cantaloupe juice was fermented with Lactobacillus plantarum FBS05 for 48 h at 37 °C. The antimicrobia...

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Bibliographic Details
Main Authors:	Muhialdin, Belal J., Kadum, Hana, Meor Hussin, Anis Shobirin
Format:	Article
Published:	Elsevier 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/94164/

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