Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices-Reference-Cited by-同舟云学术

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Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices

Published:2019-07 Issue: Volume:286 Page:204-215
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Markkinen N.,Laaksonen O.,Nahku R.,Kuldjärv R.,Yang B.

Funder

DPMLS Graduate School in University of Turku

Raisio Research Foundation

Finnish Cultural Foundation

Finnish Food Research Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Expression of genes involved in metabolism of phenolic compounds by Lactobacillus pentosus and its relevance for table-olive fermentations;Carrasco;Food Microbiology,2018

2. Effect of pH on malolactic fermentation in southern Italian wines;Cinquanta;European Food Research and Technology,2018

3. Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries;Curiel;Microbial Cell Factories,2015

4. de Mendiburu, F. (2016). agricolae: Statistical Procedures for Agricultural Research. R package version 1.2-4. Retrieved from .

5. Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice;Duffy;Appetite,2016

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