Maqui Berry (aristotelia chilensis) juices fermented with yeasts: Effects on phenolic composition, antioxidant capacity, and iNOS and COX-2 protein expression

ACS Symposium Series

Volumn 1093, Issue , 2012, Pages 95-116

  Wang, Jin Zhi ^a   Yousef, Gad G ^b   Rogers, Randy B ^a   De Mejia, Elvira Gonzalez ^a   Raskin, Ilya ^c   Lila, Mary Ann ^a,b  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

^c RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANINS; FERMENTATION; FRUITS; PROTEINS; TANNINS;

ANTI-INFLAMMATORIES; ANTIOXIDANT CAPACITY; INITIAL CONCENTRATION; MAJOR ANTHOCYANINS; PHENOLIC COMPOSITION; PHENOLIC PHYTOCHEMICAL; PROTEIN EXPRESSIONS; YEAST FERMENTATION;

YEAST;

EID: 84905647861     PISSN: 00976156     EISSN: 19475918     Source Type: Book Series    
DOI: 10.1021/bk-2012-1093.ch006     Document Type: Conference Paper

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