Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (<i>Cannabis sativa</i> L.)

Although the hemp seed boasts high nutritional and functional potential, its use in food preparations is still underestimated due to scarce technological properties and the presence of several anti-nutritional factors. Here, an optimization of a biotechnological protocol aimed at improving the antio...

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Detalhes bibliográficos

Principais autores:	Erica Pontonio, Michela Verni, Cinzia Dingeo, Elixabet Diaz-de-Cerio, Daniela Pinto, Carlo Giuseppe Rizzello
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-12-01
Colecção:	Antioxidants
Assuntos:	antioxidant activity hemp lactic acid bacteria bioprocessing proteolysis
Acesso em linha:	https://www.mdpi.com/2076-3921/9/12/1258
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