Blue honeysuckle fermentation with <i>Lacticaseibacillus rhamnosus</i> L08 improves its biological activity, sensory and flavor characteristics, and storage stability.

Food Chem X · 2024 · PMC11328023 · PMID 39157659

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a decreasing trendno p-value reported

During the storage period, both TPC and TAC showed a decreasing trend, but the decrease in TAC was not significant ( p > 0.05).

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showed a trendno p-value reported

The T-AOC showed a trend of first increasing and then decreasing with fermentation time, and the highest antioxidant activity (0.84 ± 0.05 mM) was obtained after 12 h of fermentation.

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