Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity - Concepedia

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Publication | Open Access

Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity

DOI Full Paper Access

73

Citations

18

References

2017

Year

Anna Rafaela Cavalcante Braga, Leonardo M. de Souza Mesquita, Paula Larangeira Garcia Martins, Sascha Habú, Veridiana Vera de Rosso

Journal of Food Composition and Analysis

EngineeringFood FermentationBiochemistryBiochemical EngineeringBiotechnologyJussara PulpAntioxidant ActivityMicrobiologyLactobacillus FermentationPhytochemical

References

	Year	Citations

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