Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp

The aim of this study was to determine the evolution of total phenolic content and antioxidant activity during controlled fermentation of three different Brassicaceae and compare it with spontaneous fermentations. The two-step controlled fermentation was carried out with lactic acid bacteria selecte...

Descripción completa

Detalles Bibliográficos
Autores principales: Parada, Romina B., Marguet, Emilio, Campos, Carmen, Vallejo, Marisol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9869414/
https://www.ncbi.nlm.nih.gov/pubmed/36698371
http://dx.doi.org/10.1016/j.fochms.2023.100163

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9869414/
https://www.ncbi.nlm.nih.gov/pubmed/36698371
http://dx.doi.org/10.1016/j.fochms.2023.100163

Ejemplares similares