젖산발효에 의한 복분자, 아로니아, 오디, 블루베리의 이화학적 특성 및 항산화활성 변화

Purpose: This study was carried out to investigate the changes in physicochemical properties and antioxidant activities of berries (black raspberry, black chokeberry, mulberry and blueberry) occurred during lactic acid fermentation. Methods: Berries were fermented at 30°C for 24 hours using Leucono...