Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles
Sujin Li, Yang Tao, Dandan Li, Guangzhong Wen, Jianzhong Zhou, Sivakumar Manickam, Yongbin Han, Wai Siong Chai
Topics & Concepts
Lactobacillus fermentumLactic acidFood scienceFermentationLactobacillus plantarumGallic acidChemistryMalic acidLactobacillusLactic acid fermentationBacteriaBiologyBiochemistryAntioxidantCitric acidGeneticsFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processes