Changes in Carrot Juice Components Due to Fermentation by Selected Lactic Acid Bacteria.
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چکیده
منابع مشابه
Lactic acid fermentation stimulated iron absorption by Caco-2 cells is associated with increased soluble iron content in carrot juice.
An in vitro digestion/Caco-2 cell model was applied to explore the impact of lactic acid (LA) fermentation by Lactobacillus pentosus FSC1 and Leuconostoc mesenteroides FSC2 on the Fe bioavailability of carrot juice. The redox state of Fe in fermented carrot juice was also assessed as a crucial factor for absorption. LA fermentation was shown to improve mineral solubility to different extents at...
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ژورنال
عنوان ژورنال: Food Science and Technology International, Tokyo
سال: 1996
ISSN: 1881-3976,1341-7592
DOI: 10.3136/fsti9596t9798.2.246