Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity
Bianca Beatriz Torres de Assis, Tatiana Colombo Pimentel, Aline Macedo Dantas, Marcos dos Santos Lima, Graciele da Silva Campelo Borges, Marciane Magnani
Topics & Concepts
Lactobacillus caseiLactobacillus acidophilusFood scienceAntioxidantBiotransformationLactobacillaceaeChemistryBiologyLactobacillusTraditional medicineProbioticBacteriaBiochemistryFermentationMedicineEnzymeGeneticsPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive Peptides