Submerged fermentation improves bioactivity of mulberry fruits and leaves

OBJECTIVE: Mulberry (Morus spp.) fruits and leaves have been proven to possess nutraceutical properties. Due to its fast and easy growing characteristics, mulberry fruits (MF) and leaves (ML) potentially emerge as a great source of functional foods. This study aims to enhance bioactivities (antioxid...

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Detalles Bibliográficos
Autores principales: Chuah, Hui Qian, Tang, Pei Ling, Ang, Ni Jing, Tan, Hui Yin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9476717/
https://www.ncbi.nlm.nih.gov/pubmed/36119358
http://dx.doi.org/10.1016/j.chmed.2021.09.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9476717/
https://www.ncbi.nlm.nih.gov/pubmed/36119358
http://dx.doi.org/10.1016/j.chmed.2021.09.003

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