Cargando…
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...
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: | |
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 |
Ejemplares similares
-
Nutrition, Bioactive Components, and Hepatoprotective Activity of Fruit Vinegar Produced from Ningxia Wolfberry
por: Tian, Yinglei, et al.
Publicado: (2022) -
Bioactive compounds and antioxidant activity of wolfberry infusion
por: Sun, Yujing, et al.
Publicado: (2017) -
Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar
por: Duan, Wenhui, et al.
Publicado: (2019) -
Bioactive Compounds in Cornelian Cherry Vinegars
por: Kawa-Rygielska, Joanna, et al.
Publicado: (2018) -
Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar
por: Zhang, Bo, et al.
Publicado: (2019)