Unveiling biotransformation of free flavonoids into phenolic acids and Chromones alongside dynamic migration of bound Phenolics in Lactobacillus-fermented lychee pulp

Author:

Huang Guitao,Zhang Mingwei,Zhang Shuai,Wang Jidongtian,Zhang Ruifen,Dong Lihong,Huang Fei,Su Dongxiao,Deng Mei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference42 articles.

1. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A Mini review;Adebo;Molecules,2020

2. Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research;Chen;Food Chemistry: X,2023

3. Metabolic variations in the pulp of four litchi cultivars during pulp breakdown;Chen;Food Research International,2021

4. Cell wall polysaccharides from Ponkan mandarin (Citrus reticulata Blanco cv. Ponkan) peel;Colodel;Carbohydrate Polymers,2018

5. Litchi chinensis as a functional food and a source of antitumor compounds: An overview and a description of biochemical pathways;Emanuele;Nutrients,2017

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