Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation.

Front Nutr · 2023 · PMC10602741 · PMID 37899841

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a decreasing trendno p-value reported

On the contrary, most of fermented blueberry pomaces were situated on the negative side of PC1, implying that anthocyanins experienced a decreasing trend after SSF.

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