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Preparation of High-Quality Fermented Fish Product
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Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

Zhongxi Li1,2, Jing Teng3,4, Yilu Lyu5

  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. ZX_L1992@163.com.

Molecules (Basel, Switzerland)
|December 28, 2018
PubMed

Keywords:
LC-MS/MSLactobacillus plantarum ATCC14917 fermentationantioxidant activityapple phenolics

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