Solid-State Fermentation of Sorghum by <em>Aspergillus oryzae</em> and <em>Aspergillus niger</em>: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity

Sorghum contains antioxidants such as tannins. However, these are considered antinutritional factors since they are responsible for the low digestibility of proteins and carbohydrates. Nevertheless, these can be extracted by solid-state fermentation (SSF). Therefore, this study aimed to evaluate the...

Полное описание

Библиографические подробности

Главные авторы:	Pilar Espitia-Hernández, Xóchitl Ruelas-Chacón, Mónica L. Chávez-González, Juan A. Ascacio-Valdés, Antonio Flores-Naveda, Leonardo Sepúlveda-Torre
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2022-10-01
Серии:	Foods
Предметы:	hydrolyzable tannins condensed tannins ABTS DPPH HPLC-MS
Online-ссылка:	https://www.mdpi.com/2304-8158/11/19/3121
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!