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Journal: Foods, 2021
Volume: 10
Number: 962
962
Article: Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion
Authors: by Florence M. Mashitoa, Stephen A. Akinola, Vimbainashe E. Manhevi, Cyrielle Garcia, Fabienne Remize, Retha. M. Slabbert and Dharini Sivakumar
Link: https://www.mdpi.com/2304-8158/10/5/962

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