Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by...
Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage
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Publisher
Singapore: Springer Nature Singapore
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Language
English
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Publisher
Singapore: Springer Nature Singapore
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Contents
The ability of natural plants to treat chronic diseases is closely related to their antioxidant function. Lactic acid bacteria (LAB) fermentation is an effective way to improve the nutritional value, biological activity and flavor of food. This study investigated the pH, titratable acidity, total polysaccharide, total flavone, total saponin, total...
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Full title
Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage
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TN_cdi_nrf_kci_oai_kci_go_kr_ARTI_10114560
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_nrf_kci_oai_kci_go_kr_ARTI_10114560
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ISSN
2468-0842,2468-0834
E-ISSN
2468-0842
DOI
10.1186/s13765-022-00762-2
