Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity

Industrial Crops and Products

Volumn 50, Issue , 2013, Pages 212-218

  Jaiswal, Amit Kumar ^a   Abu Ghannam, Nissreen ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Antioxidant capacity; Cabbage juice; Kinetic study; Lactic acid; Polyphenols; Probiotics

Indexed keywords

ANTIOXIDANT CAPACITY; CABBAGE JUICE; KINETIC STUDY; POLYPHENOLS; PROBIOTICS;

BACILLI; DIGITAL STORAGE; FERMENTATION; KINETIC THEORY; LACTIC ACID;

KINETICS;

BIOACTIVITY; CONCENTRATION (COMPOSITION); DISSOLVED OXYGEN; EXPERIMENTAL STUDY; FERMENTATION; KINETICS; PHYTOCHEMISTRY; PROBIOTICS;

EID: 84881515901     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2013.07.028     Document Type: Article

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