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Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains
Fermented vegetable–fruit beverages are a popular fermented food, with many potential health benefits. In this study, two commercial Lactobacillus plantarum strains were selected to ferment a beverage containing apples, pears, and carrots. The metabolites and antioxidant activities were examined dur...
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| Publié dans: | Food Sci Biotechnol |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer Singapore
2018
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233392/ https://ncbi.nlm.nih.gov/pubmed/30483436 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0411-4 |
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