The Effect of Lactic Acid Fermentation on Extraction of Phenolics and Flavonoids from Sage Leaves

This work analysed the effect of spontaneous fermentation of sage leaves on the release and extraction of flavonoid and phenolic compounds. Chemical profiling based on thin-layer chromatography was used to compare different extracts from two sage species, common sage (<i>Salvia officinalis</i>) and...

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Autors principals:	Snezana Agatonovic-Kustrin, Vladimir Gegechkori, Ella Kustrin, David W. Morton
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-10-01
Col·lecció:	Applied Sciences
Matèries:	fermentation flavonoids high-performance thin-layer chromatography phenolics <i>Salvia officinalis</i> <i>Salvia apiana</i>
Accés en línia:	https://www.mdpi.com/2076-3417/12/19/9959
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