Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties
Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour
Topics & Concepts
Lactobacillus plantarumFermentationFood scienceAscorbic acidChemistryCitric acidAntioxidantPopulationLactic acidDPPHBiochemistryBiologyBacteriaMedicineEnvironmental healthGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesGABA and Rice Research