Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Digestion

This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated <i>in vitro</i> gastrointestinal digestion. Papaya was processed in...

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Asıl Yazarlar:	Florence M. Mashitoa, Stephen A. Akinola, Vimbainashe E. Manhevi, Cyrielle Garcia, Fabienne Remize, Retha. M. Slabbert, Dharini Sivakumar
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	MDPI AG 2021-04-01
Seri Bilgileri:	Foods
Konular:	postharvest preservation <i>Lactobacillus</i> antioxidant activity polyphenols <i>in vitro</i> digestion
Online Erişim:	https://www.mdpi.com/2304-8158/10/5/962
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