Assessment of volatile compounds evolution, antioxidant activity, and total phenolics content during cold storage of pomegranate beverage fermented by Lactobacillus paracasei K5

Citation:

Mantzourani I, Kazakos S, Terpou A, Mallouchos A, Kimbaris A, Alexopoulos A, Bezirtzoglou E, Plessas S. Assessment of volatile compounds evolution, antioxidant activity, and total phenolics content during cold storage of pomegranate beverage fermented by Lactobacillus paracasei K5. FermentationFermentation. 2018;4.

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Cited By :9Export Date: 10 May 2023

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National and Kapodistrian University of Athens
School of Agricultural Development, Nutrition & Sustainability
Department of Agricultural Development, Agri-Food, and Natural Resources Management,
(+30) 22280-99525
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Psachna Evia, ZipCode 34400
aterpou@agro.uoa.gr

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Antonia Terpou

Assistant Professor, Agricultural Development, Agrofood and Management of Natural Resources

Assessment of volatile compounds evolution, antioxidant activity, and total phenolics content during cold storage of pomegranate beverage fermented by Lactobacillus paracasei K5

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