Some Contributions to the Study of Oenological Lactic Acid Bacteria through Their Interaction with Polyphenols
Author:
Publisher
MDPI AG
Subject
Food Science
Link
http://www.mdpi.com/2306-5710/2/4/27/pdf
Reference38 articles.
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5. Potential Impact of Probiotic Consumption on the Bioactivity of Dietary Phytochemicals
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1. The effects of polyphenols against oxidative stress in Caenorhabditis elegans are determined by coexisting bacteria;Frontiers in Nutrition;2022-12-01
2. Application of the dynamic gastrointestinal simulator (simgi®) to assess the impact of probiotic supplementation in the metabolism of grape polyphenols;Food Research International;2020-03
3. Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds;Fermentation;2018-12-20
4. Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria;Beverages;2017-06-29
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