Boosting the Antioxidant Potential of Polymeric Proanthocyanidins in Litchi (<i>Litchi chinensis</i> Sonn.) Pericarp via Biotransformation of Utilizing <i>Lactobacillus</i> Plantarum
In order to enhance the efficient utilization of polymeric proanthocyanidins from litchi pericarp, a process for transforming litchis’ polymeric proanthocyanidins (LPPCs) by using <i>Lactobacilli</i> has been established for products with highly antioxidative properties. <i>Lactoba...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/12/2384 |