Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity

Published 2018 View Full Article

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Title
Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity
Authors
Keywords
β-glucosidase, Cyanidin 3-glucoside, Cyanidin 3-rutinoside, Experimental design, Fermentation, Jussara, Food analysis
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 69, Issue -, Pages 162-170
Publisher
Elsevier BV
Online
2017-12-24
DOI
10.1016/j.jfca.2017.12.030

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