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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...

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Detalles Bibliográficos
Autores principales:	Liu, Na, Song, Min, Wang, Naifeng, Wang, Yuan, Wang, Ruifang, An, Xiaoping, Qi, Jingwei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2020
Materias:	Research Article
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

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