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Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid

Jae-Bum Park1, Seung-Hee Lim2, Hyun-Su Sim3

  • 11Department of Bioengineering and Technology, Kangwon National University, Chuncheon, Gangwon, 24341 Korea.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
GC-MSantioxidant activityberryfermentationvolatile compound

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