Development of yacon syrup fermented by Lactiplantibacillus plantarum NCU001043: Metabolite profiling, antioxidant and glycosidase inhibition activity-Reference-Cited by-同舟云学术

Development of yacon syrup fermented by Lactiplantibacillus plantarum NCU001043: Metabolite profiling, antioxidant and glycosidase inhibition activity

Published:2022-11 Issue: Volume:169 Page:114051
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Peng Fei^ORCID,Huang Hui,Lin Jia-Xin,Yang Tao,Xie Mingyong,Xiong Tao^ORCID,Peng Zhen

Funder

National Natural Science Foundation of China

Nanchang University

State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Yacon (Smallanthus sonchifolius): A food with multiple functions;de Almeida Paula;Critical Reviews in Food Science and Nutrition,2015

2. Phenolic profile and antioxidant activity of extracts of leaves and flowers of yacon (Smallanthus sonchifolius);de Andrade;Industrial Crops and Products,2014

3. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?;Behera;Journal of Functional Foods,2020

4. Characterization of the starch surface binding site on Bacillus paralicheniformis α-amylase;Božić;International Journal of Biological Macromolecules,2020

5. Yacon (Smallanthus sonchifolius) as a food supplement: Health-promoting benefits of fructooligosaccharides;Caetano;Nutrients,2016

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