Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lign...

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Detalles Bibliográficos
Autores principales: Adebo, Oluwafemi Ayodeji, Gabriela Medina-Meza, Ilce
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070691/
https://www.ncbi.nlm.nih.gov/pubmed/32093014
http://dx.doi.org/10.3390/molecules25040927

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070691/
https://www.ncbi.nlm.nih.gov/pubmed/32093014
http://dx.doi.org/10.3390/molecules25040927

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