Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice
Xun Sun, Yu Zhang, Fei Li, Xu Jiao, Donghui Ma, Luyao Zhang, Bingjie Yang, Jing Zhao, Junhua Han, Quanhong Li
Topics & Concepts
Food scienceFermentationChemistryLactic acidLactobacillus plantarumLactobacillus caseiFlavorLactobacillus paracaseiDPPHCarrot juiceFructoseLactobacillus helveticusAntioxidantLactobacillusBacteriaBiochemistryBiologyGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyGABA and Rice Research