Effects of lactic acid bacteria on antioxidant activity in vitro and aroma component of Eucommia ulmoides tea
Author:
Funder
Natural Science Foundation of Henan Province
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05833-w.pdf
Reference38 articles.
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3. Cagno RD, Filannino P, Cavoski I, Lanera A, Mamdouh B, Gobbetti M (2017) Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L.cultivar Siwi) fruit as a functional dietary supplement. J Funct Foods 31:9–19. https://doi.org/10.1016/j.jff.2017.01.033
4. Chu SC, Chen CS (2006) Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chem 98(3):502–507. https://doi.org/10.1016/j.foodchem.2005.05.080
5. Cui JW, Xia PB, Zhang LL, Hu Y, Xie QH, Xiang HY (2020) A novel fermented soy-bean, inoculated with selected Bacillus, Lactobacillus and Hansenula strains, showed strong antioxidant and anti-fatigue potential activity. Food Chem 333:127527. https://doi.org/10.1016/j.foodchem.2020.127527
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1. Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage;International Journal of Molecular Sciences;2024-08-15
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