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Enhancing Antioxidant Activity and Polyphenol Content of Prebiotic Cucumis Melo L. Byproducts through Probiotic Bioconversion Using Lentilactobacillus kefiri DH5
by Subin Hwang, Kun-Ho Seo and Hyunsook Kim
Journal of Food and Nutrition Research. 2025, 13(11), 421-427. DOI: 10.12691/jfnr-13-11-2
Pub. Date: November 27, 2025Views: 1538Downloads: 4468
bioconversion antioxidant activity polyphenols Cucumis melo L. byproduct Lentilolactobacillus kefiri
Abstract Full Text PDF (966 KB) Full Text HTML Full Text ePUB (687 KB)
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