Impact of fermentation on the processing and digestion characteristics of honeysuckle polyphenols by Lactobacillus acidophilus
The technology and digestive characteristics of honeysuckle beverages fermented by Lactobacillus acidophilus were researched, the digestive characteristics were evaluated by simulating the gastrointestinal digestive system in vitro. The optimum conditions were as follows: fermentation temperature, 3...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-05-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1570648/full |
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