Analysis of Active Components and Antioxidant Activity of Lactobacillus casei Fermented Euryales ferox Supernatant
The changes of active components and antioxidant activity of the supernatant during Lactobacillus casei fermentation were studied using Euryales ferox as raw material. The pH, titratable acid, peptide yield, molecular weight distribution of peptides, free amino acid composition, total phenols, total...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020173 |