Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits

Published 2019 View Full Article

Authors

Keywords

Blueberry pomace, Lactic acid bacteria, Viability, Phenols, Antioxidant

Journal

FOOD AND CHEMICAL TOXICOLOGY

Volume -, Issue -, Pages -

Publisher

Elsevier BV

Online

2019-05-28

DOI

10.1016/j.fct.2019.05.049

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