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Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation
Solid-state fermentation may produce therapeutic compounds with higher biomass or better product characteristics than those generated by submerged fermentation. The objectives of this study were to analyze the antioxidant activities and biosafety of products obtained by white truffle (Tuber magnatum...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746469/ https://www.ncbi.nlm.nih.gov/pubmed/35011340 http://dx.doi.org/10.3390/molecules27010109 |