Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research

The aim of this study was to investigate the impact of lactic acid bacteria fermentation on color expression and antioxidant activity of strawberry juice from the perspective of phenolic components. The results showed that both Lactobacillus plantarum and Lactobacillus acidophilus were able to grow...

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Detalles Bibliográficos
Autores principales: Chen, Wending, Xie, Caiyun, He, Qianqian, Sun, Jianxia, Bai, Weibin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943758/
https://www.ncbi.nlm.nih.gov/pubmed/36845463
http://dx.doi.org/10.1016/j.fochx.2022.100535

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943758/
https://www.ncbi.nlm.nih.gov/pubmed/36845463
http://dx.doi.org/10.1016/j.fochx.2022.100535

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