Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Yue Wu; Sujin Li; Yang Tao; Dandan Li; Yongbin Han; Pau Loke Show; Guangzhong Wen; Jianzhong Zhou

doi:10.1016/j.foodchem.2021.129083

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

著者: Yue Wu, Sujin Li, Yang Tao, Dandan Li, Yongbin Han, Pau Loke Show, Guangzhong Wen, Jianzhong Zhou - Food Chemistry 2021 被引用: 234

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation | Litlas