Fermentative deacidification of Hawthorn fruit with Hanseniaspora uvarum improves flavor profile, phenolic bioaccessibility, antioxidant capacity, and human fecal microbiota composition

Description

data about the main compounds by widely-targeted metabolomics to analyse the hawthorn puree fermented by Hanseniaspora uvarum and the data about bacterial community in vitro fecal fermentation using fermented and non-fermented hawthorn puree

Institutions

• Hebei Normal University of Science and Technology

  Hebei, Qinhuangdao

Categories

Licence