Figure 3. Ethanol content (a) and sensory evaluation (b) of multi-strain fermented soursop juice while apply different dilution ratio of soursop juice (SJ) and water (W)

From

Research on the Cocultured Fermentation of Soursop (Annona muricata L.) Fruit Juice by Lactobacillus plantarum and Saccharomyces bayanus Strain

Thi Hanh Nguyen, Ngoc Cham Nguyen, Thi Trang Nguyen, Van Hung Nguyen

Journal of Food and Nutrition Research. 2024, 12(10), 399-408 doi:10.12691/jfnr-12-10-1