Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage

The ability of natural plants to treat chronic diseases is closely related to their antioxidant function. Lactic acid bacteria (LAB) fermentation is an effective way to improve the nutritional value, biological activity and flavor of food. This study investigated the pH, titratable acidity, total po...

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Detalles Bibliográficos
Autores principales: Yan, Xian-Tao, Zhang, Ziqi, Wang, Yubao, Zhang, Wenmiao, Zhang, Longfei, Liu, Yang, Chen, Dawei, Wang, Wenqiong, Ma, Wenlong, Qian, Jian-Ya, Gu, Ruixia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Nature Singapore 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9883607/
https://www.ncbi.nlm.nih.gov/pubmed/36742290
http://dx.doi.org/10.1186/s13765-022-00762-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9883607/
https://www.ncbi.nlm.nih.gov/pubmed/36742290
http://dx.doi.org/10.1186/s13765-022-00762-2

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