Antioxidant properties and changes in vitro digestion of the fermented kiwifruit extract prepared by lactic acid bacteria and yeasts
Yanhua Li, Weijun Wang, Yangyong Deng, Junlong Gao, Jiayun Shi, Liqin Cai
Topics & Concepts
ABTSFood scienceFermentationAntioxidantChemistryLactic acidPolyphenolDPPHLactobacillusKluyveromyces marxianusDigestion (alchemy)BiochemistryBacteriaYeastBiologyChromatographySaccharomyces cerevisiaeGeneticsProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety StudiesProteins in Food Systems