Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains
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DOI: 10.1007/s10068-018-0411-4
Abstract: Fermented vegetable–fruit beverages are a popular fermented food, with many potential health benefits. In this study, two commercial Lactobacillus plantarum strains were selected to ferment a beverage containing apples, pears, and carrots. The metabolites and… read more here.
Keywords: plantarum strains; beverage; fruit beverage; vegetable fruit ... See more keywords