Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes

Wolfberry (Lycium barbarum L.), as a kind of functional fruit, has various nutritional and bioactive components, which exhibit healthy benefits. However, wolfberry is not easy to preserve, and the intensive processing of wolfberry needs to be developed. In the present study, the changes in the phyto...

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Detalles Bibliográficos
Autores principales: Xia, Ting, Qiang, Xiao, Geng, Beibei, Zhang, Xiaodong, Wang, Yiming, Li, Shaopeng, Meng, Yuan, Zheng, Yu, Wang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9780972/
https://www.ncbi.nlm.nih.gov/pubmed/36555477
http://dx.doi.org/10.3390/ijms232415839

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9780972/
https://www.ncbi.nlm.nih.gov/pubmed/36555477
http://dx.doi.org/10.3390/ijms232415839

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