Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
About this item
Full title
Author / Creator
Li, Zhongxi , Teng, Jing , Lyu, Yilu , Hu, Xiaoqian , Zhao, Yueliang and Wang, Mingfu
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
The present study examined the effect of
ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemical composition of fermented apple juice was characterized by LC-MS/MS....
Alternative Titles
Full title
Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_d50cd2a254ce43929836d11ab2aab532
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_d50cd2a254ce43929836d11ab2aab532
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules24010051
