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Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum
The content of polyphenols, lactic acid, and antioxidant properties in fermented juice increases more at 30 °C than at 35 °C during the lactic fermentation process in butanol extract and broccoli juice. The concentration of polyphenols is expressed by phenolic acid equivalents as gallic acid-Total P...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10303051/ https://www.ncbi.nlm.nih.gov/pubmed/37375149 http://dx.doi.org/10.3390/molecules28124594 |