Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemi...

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Detalles Bibliográficos
Autores principales: Li, Zhongxi, Teng, Jing, Lyu, Yilu, Hu, Xiaoqian, Zhao, Yueliang, Wang, Mingfu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6337214/
https://www.ncbi.nlm.nih.gov/pubmed/30586844
http://dx.doi.org/10.3390/molecules24010051

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6337214/
https://www.ncbi.nlm.nih.gov/pubmed/30586844
http://dx.doi.org/10.3390/molecules24010051

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