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期刊名称

food chemistry-x(1)

关键词

jujube; lactic acid bacteria fermentation; streptococcus thermophilus; uplc-ms/ms; phenolic compound; antioxidant activity(1)

作者

Li, Jing AND Pan, Xin AND Lao, Fei AND Liao, Xiaojun AND Wu, Jihong AND Zhao, Wenting AND Shi, Yong(0)

机构

beijing acad agr & forestry sci, beijing 100089, peoples r china(1)
china agr univ, beijing key lab food nonthermal proc, coll food sci & nutr engn, natl engn res ctr fruit vegetable proc, beijing 100083, peoples r china(1)
haoxiangni hlth food co ltd, xinzheng 451100, peoples r china(1)

年份

2022(1)

科研产出

条件:

资源类型: 外文期刊

作者:Li, Jing(精确检索)

作者:Pan, Xin(精确检索)

作者:Lao, Fei(精确检索)

作者:Liao, Xiaojun(精确检索)

作者:Wu, Jihong(精确检索)

作者:Zhao, Wenting(精确检索)

作者:Shi, Yong(精确检索)

排序方式：

1Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

作者： Li, Jing; Pan, Xin; Lao, Fei; Liao, Xiaojun; Wu, Jihong; Zhao, Wenting; Shi, Yong; SCI

机构： China Agr Univ, Beijing Key Lab Food Nonthermal Proc, Coll Food Sci & Nutr Engn, Natl Engn Res Ctr Fruit Vegetable Proc, Beijing 100083, Peoples R China; Beijing Acad Agr & Forestry Sci, Beijing 100089, Peoples R China; Haoxiangni Hlth Food Co Ltd, Xinzheng 451100, Peoples R China;

来源：FOOD CHEMISTRY-X

关键词： Jujube; Lactic acid bacteria fermentation; Streptococcus thermophilus; UPLC-MS/MS; Phenolic compound; Antioxidant activity

年份：2022