Co-fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae enhances the flavor characteristic of mature coconut water: Insights from volatile and non-volatile profiles
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The mature coconut water (MCW) is rich in nutrients, but its sour and astringent taste makes it unsuitable for direct consumption. In this study, a co-fermentation system employing Saccharomyces cerevisiae and Lactiplantibacillus plantarum was developed to enh... ...
