Effect of Fermentation on Phenolic Composition and Antioxidant Capacity of Blackcurrant Juice using Lactobacillus with Different ß-Glucosidase Activities

Rebecca Kowalski, Michale J. Miller, Diala Jawde, Zifan Xie, Elvira Gonzalez De Mejia

Research output: Chapter in Book/Report/Conference proceedingChapter

Fingerprint

Dive into the research topics of 'Effect of Fermentation on Phenolic Composition and Antioxidant Capacity of Blackcurrant Juice using Lactobacillus with Different ß-Glucosidase Activities'. Together they form a unique fingerprint.

Engineering & Materials Science

Chemical Compounds