Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum

The fermentation process has been widely used to improve plant-based foods’ nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the ant...

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Detalles Bibliográficos
Autores principales: Gabriele, Morena, Arouna, Nafiou, Árvay, Július, Longo, Vincenzo, Pucci, Laura
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094579/
https://www.ncbi.nlm.nih.gov/pubmed/37047259
http://dx.doi.org/10.3390/ijms24076283

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094579/
https://www.ncbi.nlm.nih.gov/pubmed/37047259
http://dx.doi.org/10.3390/ijms24076283

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