Antioxidant activity and viability of Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Co-culture in fermented tomato juice during refrigerated storage
Bennett Dzandu, Arranee Chotiko, Subramaniam Sathivel
Topics & Concepts
ProbioticFood scienceLactobacillus rhamnosusLactobacillus caseiFermentationChemistryAntioxidantCold storageMicrobiologyBiologyBacteriaBiochemistryLactobacillusGeneticsHorticultureProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food Biotechnology