Bioprocessing of <i>Sargassum fusiforme</i> via <i>Lactobacillus</i> Fermentation: Effects on Nutrient Composition, Organoleptic Properties, and In Vitro Antioxidant and Hypoglycemic Activities
<i>Sargassum fusiforme</i> is an abundant source of biologically active compounds that are released during fermentation. However, the effects of <i>Lactobacillus</i> fermentation on the nutrient composition of <i>S. fusiforme</i> have yet to be sufficiently determined. In this study, we used five st...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-04-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/8/1385 |
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