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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Vydáno v:Food Sci Biotechnol
Hlavní autoři: Park, Jae-Bum, Lim, Seung-Hee, Sim, Hyun-Su, Park, Joong-Hee, Kwon, Hun-Joo, Nam, Hee Sop, Kim, Myoung-Dong, Baek, Hyung-Hee, Ha, Suk-Jin
Médium: Artigo
Jazyk:Inglês
Vydáno: The Korean Society of Food Science and Technology 2017
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Article
On-line přístup: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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