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Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice.

Zeqing WangYingjia TongQunyi TongYutong LiuWentian Xu
Published in: Journal of food science and technology (2024)
The online version contains supplementary material available at 10.1007/s13197-024-05959-5.
Keyphrases
  • lactic acid
  • psychometric properties
  • oxidative stress
  • social media
  • health information
  • anti inflammatory
  • gas chromatography
  • healthcare
  • mass spectrometry
  • simultaneous determination