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...

Повний опис

Бібліографічні деталі

Автори:	Pilar Espitia-Hernández, Xóchitl Ruelas-Chacón, Mónica L. Chávez-González, Juan A. Ascacio-Valdés, Antonio Flores-Naveda, Leonardo Sepúlveda-Torre
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2022-10-01
Серія:	Foods
Предмети:	hydrolyzable tannins condensed tannins ABTS DPPH HPLC-MS
Онлайн доступ:	https://www.mdpi.com/2304-8158/11/19/3121
Теги:	Додати тег Немає тегів, Будьте першим, хто поставить тег для цього запису!