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Phenolic Compounds, Antioxidant Activity, Sensorial Analysis and Metabolic Syndrome Enzyme Inhibition Properties of Calafate (Berberis microphylla) Fruit Juice Fermented by Patagonian Lactic Acid Bacteria

Crossref DOI link: https://doi.org/10.1007/s11130-024-01246-y

Published Online: 2024-12-07

Published Print: 2025-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Lucena, Brenda Sede https://orcid.org/0009-0000-4309-7656
Burini, Julieta Amalia https://orcid.org/0000-0002-1581-4010
Ordoñez, Omar Federico https://orcid.org/0000-0003-3306-4898
Crespo, Laura https://orcid.org/0000-0003-4137-4474
Bruzone, María Clara https://orcid.org/0000-0003-3210-1917
Mozzi, Fernanda https://orcid.org/0000-0002-2661-7661
Pescuma, Micaela https://orcid.org/0000-0003-2119-6455
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Text and Data Mining valid from 2024-12-07

Version of Record valid from 2024-12-07
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Article History

Accepted: 6 November 2024

First Online: 7 December 2024

Declarations

:

: The authors declare no competing interests.

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