A carregar...
Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles
Tomato juice was fermented by Lactobacillus plantarum and Lactobacillus casei to produce an innovative high-bioactivity probiotic beverage. The levels of lycopene, total carotenoids, ascorbic acid, total phenolic and volatile compounds, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azinobis-3-ethylbenz...
Na minha lista:
| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2018
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6225183/ https://ncbi.nlm.nih.gov/pubmed/30223615 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules23092366 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|