Litcius/Paper detail

Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode

Yuxin Cheng, Ting Wu, Xueqi Chu, Shuxin Tang, Weiwei Cao, Fuqiang Liang, Yajing Fang, Siyi Pan, Xiaoyun Xu

2020LWT123 citationsDOI

Topics & Concepts

PomaceFood scienceFermentationLactobacillus caseiProbioticBifidobacteriumLactobacillusAntioxidantChemistryBiologyPolyphenolNutraceuticalBiochemistryBacteriaGeneticsGut microbiota and healthProbiotics and Fermented FoodsFood composition and properties
Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode | Litcius