UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (<i>Brassica oleracea</i> var. <i>capitata</i>, <i>B. oleracea</i> var. <i>italica</i>, <i>Daucus carota</i> L., and <i>Beta...

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Autores principales: Moeun Lee, Jung Hee Song, Eun Ji Choi, Ye-Rang Yun, Ki Won Lee, Ji Yoon Chang
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
Materias:
antioxidant activities
functional foods
<i>Companilactobacillus allii</i> WiKim39
<i>Lactococcus lactis</i> WiKim0124
fermented vegetable juice
Therapeutics. Pharmacology
RM1-950
Acceso en línea:https://doaj.org/article/a532e03f71634dc99c750505488feb23
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https://doaj.org/article/a532e03f71634dc99c750505488feb23

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