Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains-Reference-Cited by-同舟云学术

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Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains

Published:2018-06-25 Issue:6 Volume:27 Page:1719-1726
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Yang Xiaoxing,Zhou Jiachun,Fan Liqiang,Qin Zhen,Chen Qiming,Zhao Liming^ORCID

Funder

Fundamental Research Funds for the Central Universities

“Shu Guang” project supported by Shanghai Municipal Education Commission Development

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-018-0411-4/fulltext.html

Reference35 articles.

1. Abirami A, Nagarani G, Siddhuraju P. In vitro antioxidant, anti-diabetic, cholinesterase andtyrosinase inhibitory potential of fresh juice from Citrus hystrix and C. maxima fruits. Food Sci. Hum. Wellness 3: 16–25 (2014)

2. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT Food Sci. Technol. 28: 25–30 (1995)

3. Chang JY, Chang HC. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacterioc in-producing strain, Leuconostoc citreum GJ7 as a starter. J. Food Sci. 75: 103–110 (2010)

4. Cho J, Lee D, Yang C, Jeon J, Kim J, Han H. Microbial population dynamics of kimchi, a fermented cabbage product. FEMS Microbiol. Lett. 257: 262–267 (2006)

5. Chu SC, Chen C. Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chem. 98: 502–507 (2006)

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