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Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria
The objectives of this study were to analyze antioxidant activities and identify volatile compounds in mixed berry juice after fermentation by lactic acid bacteria (LAB). Antioxidant activity of the mixed berry juice increased significantly from 209.57±2.93 to 268.30±1.75 μmol TE/g after 24 h of fer...
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| Publicado en: | Food Sci Biotechnol |
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| Autores principales: | , , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
The Korean Society of Food Science and Technology
2017
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049458/ https://ncbi.nlm.nih.gov/pubmed/30263562 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0060-z |
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