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Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria

Food science and biotechnology, v.26 no.2, 2017년, pp.441 - 446  

Park, Jae-Bum ,  Lim, Seung-Hee ,  Sim, Hyun-Su ,  Park, Joong-Hee ,  Kwon, Hun-Joo ,  Nam, Hee Sop ,  Kim, Myoung-Dong ,  Baek, Hyung-Hee ,  Ha, Suk-Jin

Abstract AI-Helper 아이콘AI-Helper

The objectives of this study were to analyze antioxidant activities and identify volatile compounds in mixed berry juice after fermentation by lactic acid bacteria (LAB). Antioxidant activity of the mixed berry juice increased significantly from 209.57 +/- 2.93 to 268.30 +/- 1.75 mu mol TE/g after 2...

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