Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus plantarum)
Yan Li, Thi Thanh Hanh Nguyen, Juhui Jin, Juho Lim, Ji Yeon Lee, Meizi Piao, Il-Kyoon Mok, Doman Kim
Topics & Concepts
FermentationLactobacillus plantarumFood scienceYeastChemistryDPPHBrewingSaccharomyces cerevisiaeAntioxidantBacteriaLactic acidBiochemistryBiologyGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisFood Quality and Safety Studies