Changes in antioxidant and flavor profiles of raspberry, blackberry, and mulberry juices fermented by urolithin A-producing Limosilactobacillus fermentum FUA033
Ziyan Hua, Yingying Bian, Fengxia Lü, Shu Liu, Wenyue Ma, Tao Chen, Juan Feng, Yanqiu Xia, Yaowei Fang
Topics & Concepts
Blowing a raspberryFood scienceChemistryFlavorAntioxidantFermentationAntioxidant capacityTraditional medicineBiochemistryMedicinePhytochemicals and Antioxidant ActivitiesFood Quality and Safety StudiesPomegranate: compositions and health benefits