Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice | |
Kwaw, Emmanuel[1]; Ma, Yongkun[2]; Tchabo, William[3]; Apaliya, Maurice Tibiru[4]; Wu, Meng[5]; Sackey, Augustina Sackle[6]; Xiao, Lulu[7]; Tahir, Haroon Elrasheid[8] | |
刊名 | FOOD CHEMISTRY |
2018 | |
卷号 | 250页码:148-154 |
关键词 | Mulberry juice Lactic acid bacteria Fermentation Health property |
ISSN号 | 0308-8146 |
DOI | http://dx.doi.org/10.1016/j.foodchem.2018.01.009 |
URL标识 | 查看原文 |
收录类别 | SCI(E) ; EI ; PUBMED |
WOS记录号 | WOS:000424510200020 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/5339514 |
专题 | 江苏大学 |
作者单位 | 1.[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 2.Cape Coast Tech Univ, Sch Appl Sci & Arts, POB AD50, Cape Coast, Ghana. 3.[2]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 4.[3]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 5.[4]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 6.[5]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 7.[6]Cape Coast Tech Univ, Sch Appl Sci & Arts, POB AD50, Cape Coast, Ghana. 8.[7]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 9.[8]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. |
推荐引用方式 GB/T 7714 | Kwaw, Emmanuel[1],Ma, Yongkun[2],Tchabo, William[3],et al. Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice[J]. FOOD CHEMISTRY,2018,250:148-154. |
APA | Kwaw, Emmanuel[1].,Ma, Yongkun[2].,Tchabo, William[3].,Apaliya, Maurice Tibiru[4].,Wu, Meng[5].,...&Tahir, Haroon Elrasheid[8].(2018).Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice.FOOD CHEMISTRY,250,148-154. |
MLA | Kwaw, Emmanuel[1],et al."Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice".FOOD CHEMISTRY 250(2018):148-154. |
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