Cargando...
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...
Gardado en:
| Publicado en: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2018
|
| Assuntos: | |
| Acceso en liña: | 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 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|