The Monitoring, Via an In vitro Digestion System, of the Bioactive Content of Vegetable Juice Fermented with Saccharomyces cerevisiae and Saccharomyces boulardii

Journal of Food Processing and Preservation

Volumn 40, Issue 4, 2016, Pages 798-811

  Değirmencioğlu, Nurcan ^a   Gurbuz, Ozan ^b   Şahan, Yasemin ^b  

^a BANDIRMA ONYEDI EYLUL UNIVERSITY   (Turkey)

^b ULUDAG UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; CHLORINE COMPOUNDS; FERMENTATION; HIGH PRESSURE LIQUID CHROMATOGRAPHY; LACTIC ACID; PHENOLS; VEGETABLES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; IN-VITRO DIGESTIONS; LACTIC ACID BACTERIA; LACTIC ACID FERMENTATION; NUTRITIONAL AND FUNCTIONAL PROPERTIES; TOTAL PHENOLIC COMPOUNDS; TOTAL PHENOLIC CONTENT;

YEAST;

EID: 84959260988     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12704     Document Type: Article

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