Variations of Antioxidant Properties and Enzymes Activities during the Whole Fruit Fermentation of Two Kiwifruit (<i>Actinidia chinenesis</i> Planch.)-Reference-Cited by-同舟云学术

Variations of Antioxidant Properties and Enzymes Activities during the Whole Fruit Fermentation of Two Kiwifruit (Actinidia chinenesis Planch.)

Published:2022-11-13 Issue:1 Volume:22 Page:860-871
ISSN:1553-8362
Container-title:International Journal of Fruit Science
language:en
Short-container-title:International Journal of Fruit Science

Author:

Chen Lin¹²,Wu Ying-Mei²^ORCID,Sun Gui-Ju¹^ORCID

Affiliation:

1. Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Jiangsu, China

2. College of Biology and Food Engineering, Technology Research Centre of Characteristic Biological Resources in Northeast of Chongqing, Chongqing Three Gorges University, Chongqing, China

Funder

National Ministry of Science and Technology Key Research and Development

Publisher

Informa UK Limited

Subject

Horticulture,Plant Science,Agronomy and Crop Science,Ecology

Link

https://www.tandfonline.com/doi/pdf/10.1080/15538362.2022.2144983

Reference37 articles.

1. Kiwifruit Proteins and Enzymes

2. Industrial applications of enzyme biocatalysis: Current status and future aspects

3. Exploitation of vegetables and fruits through lactic acid fermentation

4. Recent advancements in lactic acid production - a review

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