Biopreservation and Bioactivation Juice from Waste Broccoli with ILactiplantibacillus plantarum/I
Biopreservation and Bioactivation Juice from Waste Broccoli with ILactiplantibacillus plantarum/I
About this item
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Author / Creator
Publisher
MDPI AG
Journal title
Language
English
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Publisher
MDPI AG
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Scope and Contents
Contents
The content of polyphenols, lactic acid, and antioxidant properties in fermented juice increases more at 30 °C than at 35 °C during the lactic fermentation process in butanol extract and broccoli juice. The concentration of polyphenols is expressed by phenolic acid equivalents as gallic acid-Total Phenolic Content (TPC), ferulic acid (CFA), p-cumar...
Alternative Titles
Full title
Biopreservation and Bioactivation Juice from Waste Broccoli with ILactiplantibacillus plantarum/I
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_gale_infotracacademiconefile_A758353505
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_gale_infotracacademiconefile_A758353505
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules28124594
