Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

Kwaw, Emmanuel; Ma, Yongkun; Tchabo, William; Apaliya, Maurice Tibiru; Wu, Meng Jun; Sackey, Augustina Sackle; Xiao, Lulu; Tahir, Haroon Elrasheid

doi:10.1016/j.foodchem.2018.01.009

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Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

Author(s): Emmanuel Kwaw , Yongkun Ma , William Tchabo , Maurice Tibiru Apaliya , Meng Wu , Augustina Sackle Sackey , Lulu Xiao , Haroon Elrasheid Tahir

Publication date Created: June 2018

Publication date (Print): June 2018

Journal: Food Chemistry

Publisher: Elsevier BV

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Journal

Title: Food Chemistry

Abbreviated Title: Food Chemistry

Publisher: Elsevier BV

ISSN (Print): 03088146

Publication date Created: June 2018

Publication date (Print): June 2018

Volume: 250

Pages: 148-154

Article

DOI: 10.1016/j.foodchem.2018.01.009

PubMed ID: 29412905

SO-VID: 2a69efd5-89fe-438b-bd68-68e1922ce9d1

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https://www.elsevier.com/tdm/userlicense/1.0/

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