Evaluation of Semi-Solid-State Fermentation of <i>Elaeocarpus serratus</i> L. Leaves and Black Soymilk by <i>Lactobacillus plantarum</i> on Bioactive Compounds and Antioxidant Capacity
<i>Elaeocarpus serratus</i> L. leaves (EL) containing phenolic compounds and flavonoids, including myricitrin with pharmacological properties, could be valorized as nutritional additive in foods. In this study, the semi-solid-state fermentation of EL and black soymilk (BS) by <i>Lactobacillus planta...
Сохранить в:
| Главные авторы: | , |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2021-03-01
|
| Серии: | Foods |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2304-8158/10/4/704 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
|