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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Bibliografiska uppgifter
I publikationen:J Food Sci Technol
Huvudupphovsmän: Khan, Sher Ali, Liu, Lei, Lai, Ting, Zhang, Ruifen, Wei, Zhencheng, Xiao, Juan, Deng, Yuanyuan, Zhang, Mingwei
Materialtyp: Artigo
Språk:Inglês
Publicerad: Springer India 2018
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Original Article
Länkar: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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