Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria-Reference-Cited by-同舟云学术

Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria

Published:2015-12 Issue:6 Volume:22 Page:796-803
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Lee Dae-Hoon,Hong Joo-Heon

Funder

Catholic University of Daegu

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.6.796

Reference37 articles.

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2. Janna OA Khairul AK Maziah M Anthocyanin stability studies in Tibouchina semidecandra L Food Chem 2007 101 1640 1646 10.1016/j.foodchem.2006.04.034

3. Macheix JJ Fleuriet A Billot J The main phenolics of fruit In Fruit Phenolics 1990 CRC Press Boca Raton, Florida, USA 1 104

4. Chung KW Joo YH Lee DJ Content and color difference of anthocyanin by different storage periods in seed coats of black soybean [Glycine max (L) Merr] Korean J Int Agri 2004 16 196 199

5. Cho SB Kim HJ Yoon JI Chun HS Kinetic study on the color deterioration of crude anthocyanin extract from Schizandra fruit Korea J Food Sci Technol 2003 35 23 27

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