Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice
Zeqing Wang, Yingjia Tong, Qunyi Tong, Yutong Liu, Wentian Xu
Topics & Concepts
Lactic acidFood scienceFermentationChemistryLactobacillus plantarumStreptococcus thermophilusCaffeic acidDPPHLactobacillus brevisLactobacillusBacteriaABTSLactobacillus rhamnosusVanillic acidAntioxidantBiochemistryBiologyGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisFood Quality and Safety Studies