Nutritional and Flavor Characteristics of Lactobacillus rhamnosus Fermented Goji Berry Juice and Its Antioxidant Activity and in Vitro Inhibition of Xanthine Oxidase Activity
The dried fruit of Ningxia goji berry (Lycium barbarum L.) with the homology of medicine and food was used as raw material, and fermented by Lactobacillus rhamnosus to prepare fermented goji berry juice in this study. The fermentation process was optimized by one-way and response surface experiments...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030031 |
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