Profiling modifications in physicochemical, chemical and antioxidant properties of wild blackberry (Rubus sp.) during fermentation with EC 1118 yeast.

Oscar Abel Sánchez-VelázquezEdith-Oliva Cuevas-RodríguezCuauhtémoc Reyes-MorenoÉrika Yudit Ríos-IribeAlan Javier Hernández-ÁlvarezLiliana León-LópezJorge Milán-Carrillo

Published in: Journal of food science and technology (2021)

The online version contains supplementary material available at (10.1007/s13197-020-04953-x).

Keyphrases

saccharomyces cerevisiae
oxidative stress
psychometric properties
social media
health information
anti inflammatory
single cell
lactic acid
cell wall
genetic diversity
healthcare