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NTIS 바로가기Food 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
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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