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How Fermentation Affects the Antioxidant Properties of Cereals and Legumes
The major role of antioxidant compounds in preserving food shelf life, as well as providing health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has led the scientific community to focus on natural antioxidants present in food matrices or resulting from mic...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770679/ https://www.ncbi.nlm.nih.gov/pubmed/31450581 http://dx.doi.org/10.3390/foods8090362 |