Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation

Food Science and Technology (Brazil)

Volumn 36, Issue 1, 2016, Pages 116-123

  Peerajan, Sartjin ^a   Chaiyasut, Chaiyavat ^b   Sirilun, Sasithorn ^b   Chaiyasut, Khontaros ^a   Kesika, Periyanaina ^b   Sivamaruthi, Bhagavathi Sundaram ^b  

^a Health Innovation Institute   (Thailand)

^b CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Antioxidant; Lactic acid bacteria fermented beverages; Lactobacillus paracasei; Phyllanthus emblica fruit; Polyphenol

Indexed keywords

EID: 84963760311     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457X.0064     Document Type: Article

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