Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review

Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review

Blackcurrants (BC) and yogurt are known to possess several health benefits. The objective of this review was to compile the latest information on the effect of lactic acid fermentation on BC and their incorporation into yogurt, including the impact of this combination on chemical composition, sensor...

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Bibliographic Details
Main Authors: Rebecca Kowalski, Erika Gustafson, Matthew Carroll, Elvira Gonzalez de Mejia
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Antioxidants
Subjects:
antioxidant capacity
blackcurrants
lactic acid fermentation
health benefits
metabolic health
neurological disease
Online Access:https://www.mdpi.com/2076-3921/9/12/1194

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