Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp
Xiaobo Dong, Qi Jing, Kang Xu, Bing Li, Huaide Xu, Xiaoju Tian, Hongjie Lei
Topics & Concepts
FermentationFood scienceChemistryLactic acidPulp (tooth)Lactobacillus helveticusAntioxidantLactobacillusBifidobacteriumPolyphenolCarotenoidLyciumLactic acid fermentationBiochemistryBacteriaBiologyPathologyGeneticsMedicineAlternative medicinePolysaccharides and Plant Cell WallsMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications