Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria

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Florence Mashitoa, Vimbainashe Manhivi, Stephen Akinola, Cyrielle Garcia, Fabienne Remize, Tinotenda Shoko and Dharini Sivakumar

Journal of Food Processing and Preservation, Vol.45(11)

14/09/2021

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Title: Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria
Creators - without role: Florence Mashitoa - Tshwane University of Technology
Vimbainashe Manhivi - Tshwane University of Technology
Stephen Akinola - Tshwane University of Technology
Cyrielle Garcia - Institut Agro Montpellier
Fabienne Remize - Institut Agro Montpellier
Tinotenda Shoko - Tshwane University of Technology
Dharini Sivakumar - Tshwane University of Technology
Publication Details: Journal of Food Processing and Preservation, Vol.45(11)
Identifiers: 9937063209311
Academic Unit: Sciences pour l'oenologie - SPO
Language: English
Resource Type: Journal article
Local Fields: hal-04667794