Fermentation of plant material - effect on sugar content and stability of bioactive compounds

• Autorzy: dos Reis B.A. , Kosinska-Cagnazzo A. , Schmitt R. , Andlauer W.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

black tea; goji berry; goji zob.goji berry; wolf berry zob.goji berry; fruit; carotenoid; L-theanine; polyphenol; fermentation; plant material; sugar content; stability; bioactive compound

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2014
• Tom: 64
• Numer: 4
• Opis fizyczny: p.235-241,fig.,ref.

Twórcy

autor

dos Reis B.A.

• Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES–SO Valais), Route du Rawyl 47, CH–1950 Sion, Switzerland

autor

Kosinska-Cagnazzo A.

• Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES–SO Valais), Route du Rawyl 47, CH–1950 Sion, Switzerland

autor

Schmitt R.

• Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES–SO Valais), Route du Rawyl 47, CH–1950 Sion, Switzerland

autor

Andlauer W.

• Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES–SO Valais), Route du Rawyl 47, CH–1950 Sion, Switzerland

Identyfikatory

DOI

10.2478/pjfns-2013-0017