Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemi...
Gardado en:
| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2018-12-01
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| Series: | Molecules |
| Assuntos: | |
| Acceso en liña: | http://www.mdpi.com/1420-3049/24/1/51 |
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