Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria
Lili Zhu, Taihua Mu, Mengmei Ma, Hongnan Sun, Guohua Zhao
Topics & Concepts
Food scienceFermentationChemistryLactic acidDPPHPolyphenolOxalic acidAntioxidantBacteriaOrganic chemistryBiologyGeneticsMicrobial Metabolites in Food BiotechnologyProtein Hydrolysis and Bioactive PeptidesFood composition and properties