Mixed fermentation of Chinese bayberry pomace using yeast, lactic acid bacteria and acetic acid bacteria: Effects on color, phenolics and antioxidant ingredients-Reference-Cited by-同舟云学术

Mixed fermentation of Chinese bayberry pomace using yeast, lactic acid bacteria and acetic acid bacteria: Effects on color, phenolics and antioxidant ingredients

Published:2022-06 Issue: Volume:163 Page:113503
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhu Yanyun,Lv Jimin,Gu Ye,He Yake,Chen Jianchu^ORCID,Ye Xingqian,Zhou Zengqun

Funder

National Key Research and Development Program of China

Zhejiang University

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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3. Study on the stability of anthocyanins and its color in red bayberry juice;Chen,1994

4. Effects of ascorbic acid on stability of extracted anthocyanin from red bayberry fruit in solution;Chen,2005

5. Study of Lactobacillus acidophilus β-glucosidase and its interaction with quercetin glycosidase substrate;Ding,2019

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