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Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage

Beatriz de la Fuente, Carlos Luz, Carla Puchol, Giuseppe Meca, Francisco J. Barba

2020Food Chemistry72 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceOrange juiceLactobacillus brevisLactobacillus plantarumChemistryFermentationAntioxidantOrange (colour)LactobacillusLactic acidBiochemistryBacteriaBiologyGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyProtein Hydrolysis and Bioactive Peptides
Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage | Litcius