Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains
Liting Liang, Jacob Ojobi Omedi, Weining Huang, Jianxian Zheng, Yongqing Zeng, Jing Huang, Binle Zhang, Liyuan Zhou, Ning Li, Tiecheng Gao, Ruijun Guo
Topics & Concepts
Food scienceFermentationChemistryLactic acidFlavorAntioxidantSubstrate (aquarium)Lactic acid fermentationAmylaseBacteriaBiochemistryEnzymeBiologyGeneticsEcologyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods