The Impact of Ozone Treatment in Dynamic Bed Parameters on Changes in Biologically Active Substances of Juniper Berries

Open Access

Peer-reviewed

Research Article

Agnieszka Joanna Brodowska ,

* E-mail: aga.brodowska17@gmail.com

Affiliation Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
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Krzysztof Śmigielski,

Affiliation Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
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Agnieszka Nowak,

Affiliation Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
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Agata Czyżowska,

Affiliation Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
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Anna Otlewska

Affiliation Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
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Ozone
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Essential oils
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Antioxidants
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Phenols
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Berries
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Antioxidant therapy
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Bacteria
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Fluorescence recovery after photobleaching
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