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Can I read Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation on EtoBox?
Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation by Jing Li; Wenting Zhao; Xin Pan; Fei Lao; Xiaojun Liao; Yong Shi; Jihong Wu is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation about?
## Highlights •__Streptococcus thermophilus__ enriched polyphenols in fermented jujube puree. •Fermentation improved jujube puree DPPH scavenging capability by 26%. •12 phenolics were identified as differential metabolites. •Fermentation could be a promising approach to improve jujube phenolic quality.
Who reads Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Jing Li; Wenting Zhao; Xin Pan; Fei Lao; Xiaojun Liao; Yong Shi; Jihong Wu
- Publisher
- Elsevier
- Published
- 2022
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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