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Journal of Food Quality
Volume 2018, Article ID 9490435, 12 pages
https://doi.org/10.1155/2018/9490435
Research Article

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China

Correspondence should be addressed to Weijun Chen; nc.ude.uniah@jwnehc

Received 30 July 2017; Revised 7 November 2017; Accepted 13 December 2017; Published 3 January 2018

Academic Editor: Jorge Barros-Velázquez

Copyright © 2018 Ronghao Chen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Ronghao Chen, Wenxue Chen, Haiming Chen, Guanfei Zhang, and Weijun Chen, “Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum,” Journal of Food Quality, vol. 2018, Article ID 9490435, 12 pages, 2018. https://doi.org/10.1155/2018/9490435.