Lactobacillus fermentation accelerated biotransformation of cranberry anthocyanins towards phenol-pyranoanthocyanins and their stability and antioxidant property
Yan Han, Xusheng Li, Qing Zhang, Weijie Zhou, Guangkai Wu, Kailan Yuan, Chengbi Cui, Weibin Bai
Topics & Concepts
ChemistryBiotransformationLactobacillus paracaseiFood scienceFermentationAnthocyaninPhenolChlorogenic acidLactobacillus plantarumAntioxidantLactobacillusBiochemistryOrganic chemistryBacteriaLactic acidEnzymeBiologyGeneticsPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing TechniquesBiochemical and biochemical processes