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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...

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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

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