Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits - Concepedia

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Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits

134

Citations

45

References

2019

Year

Ye-hua Yan, Fang Zhang, Zhengyuan Chai, Min Liu, Maurizio Battino, Xianghong Meng

Food and Chemical Toxicology

Food FunctionBiosynthesisBlueberry PomaceFood FermentationEngineeringFood Bioactive CompoundBiotechnologyL. Rhamnosus GgMicrobiologyPhytochemicalMixed Fermentation

References

	Year	Citations

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