Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during
Lactobacillus
antioxidant activity
in vitro digestion
polyphenols
postharvest preservation
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
28 Apr 2021
28 Apr 2021
Historique:
received:
29
03
2021
revised:
25
04
2021
accepted:
25
04
2021
entrez:
30
4
2021
pubmed:
1
5
2021
medline:
1
5
2021
Statut:
epublish
Résumé
This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated
Identifiants
pubmed: 33924943
pii: foods10050962
doi: 10.3390/foods10050962
pmc: PMC8145966
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : National Research Foundation South Africa
ID : 98352
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