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Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria
In this study, dried longan pulp (DLP) was subjected to fermentation using selected strains of lactic acid bacteria (Lactobacillus plantarum subsp. Plantarum and Leuconostoc mesenteroides). We then studied changes in the free and bound phytochemical profile, antioxidant activity, free amino acid, an...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233463/ https://ncbi.nlm.nih.gov/pubmed/30482973 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3411-8 |
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