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BACKGROUND
Changes in antioxidant activity of fruit during fermentation are related to changes in the composition of phenolic acids and flavonoids. In this study, we investigated the effects of Lactobacillus plantarum on the phenolic profile, antioxidant activities, and metabolites of kiwifruit pulp.
RESULTS
Lactobacillus plantarum fermentation increased scavenging activity of 1‐diphenyl‐2‐picrylhydrazyl...
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