Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity

Sorghum contains antioxidants such as tannins. However, these are considered antinutritional factors since they are responsible for the low digestibility of proteins and carbohydrates. Nevertheless, these can be extracted by solid-state fermentation (SSF). Therefore, this study aimed to evaluate the...

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Detalles Bibliográficos
Autores principales: Espitia-Hernández, Pilar, Ruelas-Chacón, Xóchitl, Chávez-González, Mónica L., Ascacio-Valdés, Juan A., Flores-Naveda, Antonio, Sepúlveda-Torre, Leonardo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562625/
https://www.ncbi.nlm.nih.gov/pubmed/36230197
http://dx.doi.org/10.3390/foods11193121

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562625/
https://www.ncbi.nlm.nih.gov/pubmed/36230197
http://dx.doi.org/10.3390/foods11193121

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