Influence of microbial conversion and change in pH on iron-gallic acid complexation during lactobacillus fermentation

LWT

Volumn 55, Issue 1, 2014, Pages 335-340

  Knockaert, Dries ^a,b   Raes, Katleen ^b   Struijs, Karin ^a   Wille, Christophe ^b   Van Camp, John ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Hogeschool West Vlaanderen   (Belgium)

Author keywords

Bioavailability; Complexation; Gallic acid; Iron; Lactobacillus fermentation

Indexed keywords

BACILLI; BIOCHEMISTRY; IRON COMPOUNDS; LACTIC ACID;

BIOAVAILABILITY; GALLIC ACIDS; GALLOYL GROUP; L. PLANTARUM; LACTIC ACID FERMENTATION; LACTOBACILLUS FERMENTATION; MICROBIAL CONVERSIONS; PH-DEPENDENT; PHENOLIC ACIDS; PLANT PRODUCTS;

FERMENTATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS COLLINOIDES; LACTOBACILLUS PLANTARUM;

EID: 84886289328     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.08.007     Document Type: Article

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