Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria - Archive ouverte HAL
Article Dans Une Revue Journal of Food Processing and Preservation Année : 2021

Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria

Florence Mashitoa
  • Fonction : Auteur
Vimbainashe Manhivi
Stephen Akinola
Cyrielle Garcia
  • Fonction : Auteur
Fabienne Remize
Tinotenda Shoko
  • Fonction : Auteur
Dharini Sivakumar

Dates et versions

hal-04667794 , version 1 (05-08-2024)

Identifiants

Citer

Florence Mashitoa, Vimbainashe Manhivi, Stephen Akinola, Cyrielle Garcia, Fabienne Remize, et al.. Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria. Journal of Food Processing and Preservation, 2021, 45 (11), ⟨10.1111/jfpp.15937⟩. ⟨hal-04667794⟩

Collections

AFRIQ UNIV-REUNION
4 Consultations
0 Téléchargements

Altmetric

Partager

More