Effects of Lactic Acid Bacteria Fermentation and In Vitro Simulated Digestion on the Bioactivities of Purple Sweet Potato Juice
The effects of lactic acid bacteria fermentation and in vitro simulated digestion on phenolic bioavailability, phenolic bioavailability, and antioxidant activity of purple sweet potato juice (PSPJ) were investigated. The PSPJ was fermented by <i>Lactobacillus rhamnosus</i> and <i>S...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/24/4094 |
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