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Change in Flavonoid Composition and Antioxidative Activity during Fermentation of Onion (Allium cepa L.) by Leuconostoc mesenteroides with Different Salt Concentrations.
Lee, Yu Geon; Cho, Jeong-Yong; Kim, Young-Min; Moon, Jae-Hak.
Afiliación
  • Lee YG; Authors are with Dept. of Food Science and Technology, Functional Food Research Center, and BK21 Plus Program, Chonnam National Univ, 77 Yongbongro, Gwangju, 61186, South Korea.
  • Cho JY; Authors are with Dept. of Food Science and Technology, Functional Food Research Center, and BK21 Plus Program, Chonnam National Univ, 77 Yongbongro, Gwangju, 61186, South Korea.
  • Kim YM; Authors are with Dept. of Food Science and Technology, Functional Food Research Center, and BK21 Plus Program, Chonnam National Univ, 77 Yongbongro, Gwangju, 61186, South Korea.
  • Moon JH; Authors are with Dept. of Food Science and Technology, Functional Food Research Center, and BK21 Plus Program, Chonnam National Univ, 77 Yongbongro, Gwangju, 61186, South Korea.
J Food Sci ; 81(6): C1385-93, 2016 Jun.
Article en En | MEDLINE | ID: mdl-27175820
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Texto completo: 1 Bases de datos: MEDLINE Medicinas Complementárias: Homeopatia Asunto principal: Quercetina / Cloruro de Sodio / Cebollas / Fermentación / Leuconostoc mesenteroides / Manipulación de Alimentos / Glucósidos Idioma: En Revista: J Food Sci Año: 2016 Tipo del documento: Article País de afiliación: Corea del Sur
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Medicinas Complementárias: Homeopatia Asunto principal: Quercetina / Cloruro de Sodio / Cebollas / Fermentación / Leuconostoc mesenteroides / Manipulación de Alimentos / Glucósidos Idioma: En Revista: J Food Sci Año: 2016 Tipo del documento: Article País de afiliación: Corea del Sur