Table 6. Changes in TTA, pH, TSS, reducing sugar and overall acceptability of fermented soursop juice using L. plantarum LB-1 at different fermentation times

From

Lactic Acid Fermentation Beverage from Soursop (Annona muricata L.) by Lactobacillus plantarum

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

Journal of Food and Nutrition Research. 2024, 12(6), 334-343 doi:10.12691/jfnr-12-6-2