Lactobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

Journal of Food Processing and Preservation

Volumn 41, Issue 1, 2017, Pages

  Gan, Ren You ^a   Shah, Nagendra P ^a   Wang, Ming Fu ^a   Lui, Wing Yee ^a   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BACILLI; BEVERAGES; FERMENTATION; FREE RADICALS; HYDROPHILICITY; LACTIC ACID; OILSEEDS;

ANTIOXIDANT CAPACITY; FREE RADICAL SCAVENGING CAPACITY; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; LIPOPHILIC FRACTION; PHENOLIC COMPOUNDS; POLYPHENOL CONTENT; TOTAL PHENOLIC CONTENT;

FERMENTED MILK;

EID: 84983066598     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12944     Document Type: Article

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