Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3411-8/fulltext.html
Reference35 articles.
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3. Cerrillo I, Fernández-Pachón M, Collado-González J, Escudero-López B, Berná G, Herrero-Martín G, Martín F, Ferreres F, Gil-Izquierdo A (2015) Effect of fermentation and subsequent pasteurization processes on amino acids composition of orange juice. Plant Food Hum Nutr 70:153–159
4. Chen C, Wu Y, Lo D, Wu M (2013) Physicochemical property changes during the fermentation of longan (Dimocarpus longan) mead and its aroma composition using multiple yeast inoculations. J Inst Brew 119:303–308
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