Fermentation of tomato juice improves in vitro bioaccessibility of lycopene
The impact of fermentation (Saccharomyces cerevisiae ATCC 9763) on the bioaccessibility of lycopene in a model tomato juice was examined. The physicochemical and structural properties of the tomato tissue were determined after fermentation and the bioaccessibility of lycopene was monitored using a s...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-08-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464620302449 |