Lemon juice bioactivity in vitro increased with lactic acid fermentation-Reference-Cited by-同舟云学术

Lemon juice bioactivity in vitro increased with lactic acid fermentation

Author:

Hsieh Cheng-Yu¹,Hsieh Shu-Ling¹,Ciou Jhih-Ying²,Huang Yu-Wen¹,Leang Jie-Yin³,Chen Min-Hung⁴,Hou Chih-Yao¹^ORCID

Affiliation:

1. Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)

2. Department of Food Science, Tunghai University, Taichung City, Taiwan (R.O.C.)

3. Department of Food Science, National Pingtung University of Science and Technology, Pingtung City, Taiwan (R.O.C.)

4. Agriculture & Food Agency Council of Agriculture, Executive Yuan Marketing & Processing Division, Nantou City, Taiwan (R.O.C.)

Funder

Ministry of Science and Technology, Republic of China

Council of Agriculture, Executive Yuan, Republic of China

Publisher

Informa UK Limited

Subject

Food Science

Link

Reference31 articles.

1. www.coa.gov.tw/ws.php?id=23876 “ Regulation of production and sales of lemons”Council of Agriculture, Executive Yuen R.O.C. 2011.

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