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...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
MDPI AG
2018-12-01
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| Цуврал: | Molecules |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.mdpi.com/1420-3049/24/1/51 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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