中文

陶阳

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:爱尔兰都柏林大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

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

Release time:2024-01-02Hits:

Impact Factor:

8.795
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

吴越,李粟晋,陶阳,李丹丹,韩永斌,Show Pau Loke,文光忠,周剑忠
Document Code:

0f5r0ez8lran66kncio693d6n6u1f5i4
Volume:

348
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-06-30

Pre One:Bridge between mass transfer behavior and properties of bubbles under two-stage ultrasound-assisted physisorption of polyphenols using macroporous resin

Next One: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