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Dikshita Lodha
Dikshita Lodha
St. Xavier's College-Autonomous, Mumbai
Chemistry
Fermentation
Food science
Isoflavones
Antioxidant
2
Papers
1
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0
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Significance of Lactobacillus fermentum on Antioxidative and Anti-Inflammatory Activities and Ultrafiltration Peptide Fractions as Potential Sources of Antioxidative Peptides from Fermented Camel Milk (Indian Breed).
2021
Journal of The American College of Nutrition
Dharmisthaben Patel
Amar Sakure
Dikshita Lodha
Bethsheba Basaiawmoit
Ruchika Maurya
Sujit Das
Mahendra Bishnoi
Kanthi Kiran Kondepudi
Subrota Hati
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Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations
2021
Journal of Food Processing and Preservation
Dikshita Lodha
Sujit Das
Subrota Hati
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