Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria
Qi Jing, Hao Huang, Jun Wang, Ning Liu, Xuefeng Chen, Tian Jiang, Huaide Xu, Hongjie Lei
Topics & Concepts
Lactobacillus paracaseiFood scienceChemistryABTSFermentationFlavorLactic acidDPPHLactobacillus acidophilusAntioxidantLactobacillusBifidobacteriumBacteriaProbioticBiochemistryBiologyGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisFood Quality and Safety Studies