Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10-Reference-Cited by-同舟云学术

Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10

Published:2016-08 Issue:4 Volume:23 Page:576-584
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Kang Hye Rim,Koh So Yae,Ryu Ji-yeon,Osman Ahmed,Lee Chang Kyu,Lim Ji Hee,Kim Hyeon A,Im Geun Hyung,Cho Somi Kim

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.4.576

Reference54 articles.

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2. Jun DH Cho WA Lee JB Jang MJ You MS Park JY Kim SH Lee JT 2014 Antioxidant Activity of Chestnut (Castanea crenata S. et Z.) bur Fermented by Lactobacillus casei. J Life Sci 24 1193 1199 10.5352/jls.2014.24.11.1193

3. Song HS Kim HK Min HO Choi JD Kim YM 2011 Changes in physicochemical and sensory properties of Hizikia fusiforme water extract by fermentation of lactic acid bacteria. Kor J Fish Aquat Sci 44 104 110 10.5657/kfas.2011.44.2.104

4. Choi MS Kim DM Oh KH 2015 Studies on the enhanced physiological activities of mixed lactic acid bacteria isolated from fermented watery kimchi, Dongchimi. KSBB 30 245 252 10.7841/ksbbj.2015.30.5.245

5. Jeon JM Choi SK Kim YJ Jang SJ Cheon JW Lee HS 2011 Antioxidant and antiaging effect of ginseng berry extract fermented by lactic acid bacteria. J Soc Cosmet Sci Korea 37 75 81

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