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

标题
Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits
作者
关键词
Blueberry pomace, Lactic acid bacteria, Viability, Phenols, Antioxidant
出版物
FOOD AND CHEMICAL TOXICOLOGY
Volume -, Issue -, Pages -
出版商
Elsevier BV
发表日期
2019-05-28
DOI
10.1016/j.fct.2019.05.049

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