Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Food Chemistry - Tập 348 - Trang 129083 - 2021
Yue Wu1, Sujin Li1, Yang Tao1, Dandan Li1, Yongbin Han1, Pau Loke Show2, Guangzhong Wen3, Jianzhong Zhou4
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
2Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, 43500, Semenyih, Selangor, Malaysia
3Majiang Postgraduate Working Station, Majiang, Guizhou 557600, China
4Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

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