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UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteri...

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Detalles Bibliográficos
Autores principales:	Lee, Moeun, Song, Jung Hee, Choi, Eun Ji, Yun, Ye-Rang, Lee, Ki Won, Chang, Ji Yoon
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614894/ https://www.ncbi.nlm.nih.gov/pubmed/34829632 http://dx.doi.org/10.3390/antiox10111761

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