Enhancement of antioxidant activity of mulberry juice by lactic acid bacteria fermentation
碩士 === 國立屏東科技大學 === 食品科學國際碩士學位學程 === 104 === The effect of lactic acid bacterial fermentation on sugars, organic acids, bio-transformation of phenolic compounds (e.g. anthocyanins, quercetin, rutin), and antioxidant activity was investigated in mulberry juice. L. plantarum and L. acidophilus were us...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/98110853623003031127 |