Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges
Suzana Maria Andrade Barreto, Ana Beatriz Martins da Silva, Maria da Conceição Prudêncio Dutra, Débora Costa Bastos, Ana Júlia de Brito Araújo Carvalho, Arão Cardoso Viana, Narendra Narain, Marcos dos Santos Lima
Topics & Concepts
FermentationFood scienceChemistryHesperidinOrange (colour)YeastOrange juiceSugarCitrus × sinensisRutinAntioxidantBiochemistryMedicinePathologyAlternative medicineFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects