Open AccessBrewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus plantarum)
Author(s) -
Yan Li,
Thi Thanh Hanh Nguyen,
Juhui Jin,
Juho Lim,
Ji Yeon Lee,
Meizi Piao,
Il-Kyoon Mok,
Doman Kim
Publication year - 2021
Publication title -
food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-021-00883-2
Subject(s) - fermentation , lactobacillus plantarum , food science , yeast , chemistry , dpph , brewing , saccharomyces cerevisiae , antioxidant , bacteria , lactic acid , biochemistry , biology , genetics
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