Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice-Reference-Cited by-同舟云学术

Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice

Published:2023-06 Issue: Volume:53 Page:102555
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Du Gengan,Qing Yudie,Wang Huanzi,Wang Na,Yue Tianli^ORCID,Yuan Yahong

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference53 articles.

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5. Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium;Azi;Food Chemistry,2021

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Tibetan kefir grains fermentation alters physicochemical properties and improves antioxidant activities of Lycium barbarum pulp polysaccharides;Food Chemistry;2024-09

2. Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities;Journal of Food Science;2024-04-18

3. Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and Saccharomyces cerevisiae Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (Solanum betaceum) Fruit;Journal of Food Processing and Preservation;2024-02-02

4. Structurally Orientated Rheological and Gut Microbiota Fermentation Property of Mannans Polysaccharides and Oligosaccharides;Foods;2023-11-01