Effects of Lactobacillus fermentation on the phenolic and flavor substances of coconut water

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1Improved Functional Components and Anti‐Inflammatory and Anti‐Oxidant Activity of Coconut Water by Bidirectional Fermentation Using <i>Ganoderma lucidum</i>2025 · 3 citations
2. 2Development and Evaluation of Potential Probiotic Coconut Water Beverages: Fermentation, Storage, and Consumer Perception2025 · 5 citations
3. 3Characterization of virgin coconut oil fermented using starter culture prepared with probiotic bacterial strain2024
4. 4Fermentation Improves the Antioxidant Activity, Flavor Components and Metabolic Characteristics of Coffee Pulp BeverageOriginal Research · 2026
5. 5The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage2024 · 5 citations