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This study investigates the fermentation of five pomelo cultivars using Lacticaseibacillus paracasei to enhance their physicochemical, phytochemical, and sensory properties. Results showed increased antioxidant activity, viable lactic acid bacteria counts, and improved flavor profiles, with the Tubtim Siam cultivar exhibiting the highest health benefits. The findings suggest that pomelo can be a valuable non-dairy probiotic beverage enriched with bioactive compounds.
- Author
- baonhaan3
- Language
- EN