Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum

Changes in physico-chemical qualities (pH, total acidity, total and reducing sugar, total phenolic and vitamin C), astringency compounds (condensed and hydrolysable tannin), antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:J Food Sci Technol
Prif Awduron: Kaprasob, Ratchadaporn, Kerdchoechuen, Orapin, Laohakunjit, Natta, Thumthanaruk, Benjawan, Shetty, Kalidas
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Springer India 2018
Pynciau:
Original Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC6133829/
https://ncbi.nlm.nih.gov/pubmed/30228396
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3323-7
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

Eitemau Tebyg