Sixteen hour fermentation of the white flesh raw guava Lucknow 49 cultivar using Lactobacillus plantarum NCIM 2912 was taken up for enhancing the antioxidant potential. The fermented guava product with high antioxidant potential, total phenolic content and short and medium chain fatty acids can be used as functional food.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.jbiosc.2014.09.007 | DOI Listing |
Publication Analysis
Top Keywords
lactobacillus plantarum
8
antioxidant potential
8
plantarum mediated
4
mediated fermentation
4
fermentation psidium
4
psidium guajava
4
guajava fruit
4
fruit extract
4
extract sixteen
4
sixteen hour
4
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!