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Elucidating the influence of Lactobacillus plantarum 21802 on nutritional and flavor profiles of peach purees: A new perspective from different flesh-colored peach cultivars

https://doi.org/10.2139/ssrn.5773958
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Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1016/j.foodchem.2012.06.104openalex-snapshot
Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties
inferredcites →https://doi.org/10.1016/j.lwt.2014.05.059openalex-snapshot
Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum
inferredcites →https://doi.org/10.1016/j.lwt.2020.110590openalex-snapshot
Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum
inferredcites →https://doi.org/10.1016/j.tifs.2020.03.013openalex-snapshot
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
inferredcites →https://doi.org/10.1016/j.tplants.2025.04.003openalex-snapshot
Transcriptional crosstalk linking color, acidity, and aroma in peach
inferredcites →https://doi.org/10.1021/acs.jafc.9b06574openalex-snapshot
Review of Distribution, Extraction Methods, and Health Benefits of Bound Phenolics in Food Plants
inferredcites →https://doi.org/10.1080/10942912.2021.1942041openalex-snapshot
Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria
inferredcites →https://doi.org/10.18632/oncotarget.14084openalex-snapshot
Naringenin: an analgesic and anti-inflammatory citrus flavanone
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