Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects

Vegetables are rich in many vitamins, mineral components, antioxidants, and macronutrients. However, they also contain high levels of anti-nutrients, which reduce the bioavailability of some nutritionally essential components such as zinc or iron. The processing of vegetables, including microbial fe...

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Detalles Bibliográficos
Autores principales: Knez, Eliza, Kadac-Czapska, Kornelia, Grembecka, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10051273/
https://www.ncbi.nlm.nih.gov/pubmed/36983811
http://dx.doi.org/10.3390/life13030655

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10051273/
https://www.ncbi.nlm.nih.gov/pubmed/36983811
http://dx.doi.org/10.3390/life13030655

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