Brewing 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)
Yan Li, Thi Thanh Hanh Nguyen, Juhui Jin, Juho Lim, Ji Yeon Lee, Meizi Piao +2 more
Food Science and Biotechnology
Concepts
FermentationLactobacillus plantarumFood scienceYeastChemistryDPPHBrewingSaccharomyces cerevisiae