Analysis of Phenolic Composition Changes and Antioxidant Activity of Mulberry before and after Fermentation
Objective: To analyze the changes in phenolic composition and antioxidant function of mulberry beverage before and after fermentation. Methods: Mulberry beverage was prepared by a secondary fermentation method using Pichia kudriavzevii and Weissella confusa. The scavenge rate and reducing power of p...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040005 |