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Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

机译：用不同乳酸菌菌株对酚类化合物在体外消化中的质量和生物可接受性发酵对酚类化合物的影响

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Florence M. Mashitoa; Stephen A. Akinola; Vimbainashe E. Manhevi; Cyrielle Garcia; Fabienne Remize; Retha. M. Slabbert; Dharini Sivakumar;
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年度 2021
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2. Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria [J] . Florence M. Mashitoa, Vimbainashe E. Manhivi, Stephen A. Akinola, Journal of Food Processing and Preservation . 2021,第11期

机译：发酵过程中酚类和抗氧化能力的变化，并模拟不同乳酸菌发酵的芒果泥的体外消化
3. Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices [J] . Estefanía Valero-Cases, Nallely Nuncio-Jáuregui, María José Frutos Journal of Agricultural and Food Chemistry . 2017,第31期

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5. Influence of in vitro Digestion on the Bioaccessibility and Bioactivity of Phenolic Compounds from Raw and Boiled African Indigenous Green Leafy Vegetables [D] . Moyo, Siphosanele Mafa. 2020

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7. Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model [O] . Gustavo VELDERRAIN-RODRÍGUEZ, Ana QUIRÓS-SAUCEDA, Gil MERCADO-MERCADO, 2016

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8. Lactic Acid Fermentation of Banana Puree [R] . de Arriola, M. C. , de Porres, E. , Carcia, R. , 1985

机译：香蕉泥的乳酸发酵

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

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