Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

The demand for roasted seaweed sandwich (Porphyra yezoensis) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment P. yezoensis sauces in this study, includin...

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Detalles Bibliográficos
Autores principales: Yang, Jie, Gao, Tengqi, Ge, Feng, Sun, Hao, Cui, Zihang, Wei, Zhen, Wang, Shujun, Show, Pau Loke, Tao, Yang, Wang, Wenbin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8805458/
https://www.ncbi.nlm.nih.gov/pubmed/35118108
http://dx.doi.org/10.3389/fnut.2021.810460

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8805458/
https://www.ncbi.nlm.nih.gov/pubmed/35118108
http://dx.doi.org/10.3389/fnut.2021.810460

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