Cargando…
The effects of solid-state fermentation on the content, composition and in vitro antioxidant activity of flavonoids from dandelion
Dandelion (Taraxacum officinale), a common plant worldwide, is used as both a medicine and food. Fermentation is a food processing technology that has many advantages, such as low energy cost, changes in product characteristics, and enhanced product quality. The purpose of this study was to investig...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7491732/ https://www.ncbi.nlm.nih.gov/pubmed/32931505 http://dx.doi.org/10.1371/journal.pone.0239076 |