Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum-Reference-Cited by-同舟云学术

Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

Published:2019-07-17 Issue:8 Volume:84 Page:2347-2356
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ryu Ji‐Yeon¹,Kang Hye Rim¹,Cho Somi Kim¹²³^ORCID

Affiliation:

1. School of Biomaterials Sciences and Technology College of Applied Life SciencesJeju National Univ. SARI Jeju 63243 Republic of Korea

2. Interdisciplinary Graduate Program in Advanced Convergence Technology and ScienceJeju National Univ. SARI Jeju 63243 Republic of Korea

3. Subtropical/Tropical Organism Gene BankJeju National Univ. Jeju 63243 Republic of Korea

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14731

Reference33 articles.

1. Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus

2. Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria

3. Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract

4. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

5. Antioxidant Determinations by the Use of a Stable Free Radical

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