Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation
Yue Wu(Nanjing Agricultural University), Jianzhong Zhou(Jiangsu Academy of Agricultural Sciences), Yang Tao(Nanjing Agricultural University), Sujin Li(Chongqing Three Gorges Academy of Agricultural Sciences), Pau Loke Show(Khalifa University of Science and Technology), Dandan Li(Guangdong Ocean University), Yongbin Han(Nanjing Agricultural University), Guangzhong Wen
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