Probiotic-mediated blueberry (Vaccinium corymbosum L.) fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity

作者：Byung‐Taek Oh, Seong-Yeop Jeong, Palanivel Velmurugan, Junghee Park, Do‐Youn Jeong · 发表于：Journal of Bioscience and Bioengineering · 年份：2017 · DOI：10.1016/j.jbiosc.2017.05.011 · 被引用次数：82 · 研究领域：Phytochemicals and Antioxidant Activities、Microbial Metabolites in Food Biotechnology、Probiotics and Fermented Foods