Increase of antioxidant capacity of the lowbush blueberry (Vaccinium angustifolium) during fermentation by a novel bacterium from the fruit microflora

Journal of the Science of Food and Agriculture

Volumn 85, Issue 9, 2005, Pages 1477-1484

  Martin, Luc J ^a   Matar, Chantal ^a  

^a UNIVERSITÉ DE MONCTON   (Canada)

Author keywords

Antioxidant; DPPH method; Fruit surface microflora; HPLC; Tannin degradation; Vaccinium angustifolium

Indexed keywords

SERRATIA; VACCINIUM; VACCINIUM ANGUSTIFOLIUM; VACCINIUM MACROCARPON;

EID: 21244433179     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2142     Document Type: Article

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