Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhao, Yan-Sheng, Eweys, Aya Samy, Zhang, Jia-Yan, Zhu, Ying, Bai, Juan, Darwesh, Osama M., Zhang, Hai-Bo, Xiao, Xiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8698425/
https://www.ncbi.nlm.nih.gov/pubmed/34943107
http://dx.doi.org/10.3390/antiox10122004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8698425/
https://www.ncbi.nlm.nih.gov/pubmed/34943107
http://dx.doi.org/10.3390/antiox10122004

Ejemplares similares