A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria
Author:
Publisher
Springer Science and Business Media LLC
Subject
Organic Chemistry,General Biochemistry, Genetics and Molecular Biology
Link
http://link.springer.com/content/pdf/10.1186/s13765-019-0418-4.pdf
Reference32 articles.
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3. Story EN, Kopec RE, Schwartz SJ, Harris GK (2010) An update on the health effects of tomato lycopene. Annu Rev Food Sci Technol 1:189–210
4. Cagno RD, Coda R, Angelis MD, Gobbetti M (2013) Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol 33:1–10
5. Mechmeche M, Kachouri F, Ksontini H, Hamdi M (2017) Production of bioactive peptides from tomato seed isolate by Lactobacillus plantarum fermentation and enhancement of antioxidant activity. Food Technol Biotechnol 31:94–113
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