Techno-functional properties of the selected antifungal predominant LAB isolated from fermented acorn (Quercus persica)
Hosein Purabdolah, Alireza Sadeghi, Maryam Ebrahimi, Mahdi Kashaninejad, Hoda Shahiri Tabarestani, Jalal Mohamadzadeh
Topics & Concepts
AcornFood scienceFermentationStarterDPPHAntifungalLactic acidChemistryShelf lifeBiologyAntioxidantBotanyBacteriaMicrobiologyBiochemistryGeneticsFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems