Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: A mini review

Cruciferous vegetables are considered functional foods because of their content of health-related compounds. They are grown and consumed in various cultures around the world. Fermentation as a preservation method for cruciferous vegetables has been used since ancient times. This process results in f...

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Detalles Bibliográficos
Autores principales: Šalić, Anita, Šamec, Dunja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Chemistry and biochemistry variations during food fermentations by Dr. David Wang and Dr. Rosa Tundis
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9626883/
https://www.ncbi.nlm.nih.gov/pubmed/36339323
http://dx.doi.org/10.1016/j.fochx.2022.100457

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9626883/
https://www.ncbi.nlm.nih.gov/pubmed/36339323
http://dx.doi.org/10.1016/j.fochx.2022.100457

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