Fermented Apple Juice by Two Commercial Lactobacillus species: Changes of Physicochemical Composition and Antioxidant Activity
Wen-Sheng Yan, Yu-Ru Guo, Huan-Yang Li & Jian-Guo Xu · Asian Journal of Immunology · 2021
The present study was aimed to compare the changes of physiochemical composition, antioxidant activities of fermented apple juice with non-fermented apple juice by two commercial lactic acid bacteria (LAB), Lactobacillus casei CICC 20975 and Lactobacillus bulgaricus CICC 21101. T...
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