Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice
Gengan Du, Yudie Qing, Huanzi Wang, Wang Na, Tianli Yue, Yahong Yuan
Topics & Concepts
Food scienceChemistryBerryFermentationRutinLyciumAntioxidantBotanyBiochemistryBiologyPathologyAlternative medicineMedicineFermentation and Sensory AnalysisPolysaccharides and Plant Cell WallsProbiotics and Fermented Foods