Characterization of berry by-products as fermentable substrates: Proximate and phenolic composition, antimicrobial activity, and probiotic growth dynamics-Reference-Cited by-同舟云学术

Characterization of berry by-products as fermentable substrates: Proximate and phenolic composition, antimicrobial activity, and probiotic growth dynamics

Published:2024-07 Issue: Volume:204 Page:116468
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hurtado-Romero Alejandra,Garcia-Amezquita Luis Eduardo,Carrillo-Nieves Danay,Montilla Antonia,Villamiel Mar,Requena Teresa,García-Cayuela Tomás^ORCID

Publisher

Elsevier BV

Reference53 articles.

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3. Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products;Bartkiene;Journal of the Science of Food and Agriculture,2019

4. Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity;Campanella;Food Microbiology,2017

5. Polyphenolic composition, antiradical and hepatoprotective activities of bilberry and blackberry pomace extracts;Čanadanović-Brunet;Journal of Berry Research,2019

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