Effects of adding milk to fermented black mulberry (Morus nigra L.) juice on its antioxidant activity in C2C12 cells and changes in volatile flavor compounds during storage

Effects of adding milk to fermented black mulberry (Morus nigra L.) juice on its antioxidant activity in C2C12 cells and changes in volatile flavor compounds during storage

This study assessed the impact of milk on the bioactive compounds, physicochemical properties, antioxidant activity, ROS inhibition, and volatile flavor compounds of fermented black mulberry juice (FBMJ). Firstly, the results showed that 25% concentration of milk was the most suitable for preparing...

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Bibliographic Details
Main Authors: Mingshan Lv, Xiaolu Liu, Keping Chen, Aihemaitijiang Aihaiti, Ruxianguli maimaitiyiming, Jun Xing, Xuefeng Yin, Li Zheng, Fangfang Jiao, Liang Wang
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Antioxidant
Fermented black mulberry juice
Fruit milk
Storage
Volatile flavor compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523004728

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http://www.sciencedirect.com/science/article/pii/S2590157523004728

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