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Changes in Physicochemical Properties, Metabolites and Antioxidant Activity of Edible Grass during Spontaneous Fermentation

Fermentation is a crucial technology to improve the nutritional and functional properties of food materials. In this study, edible grass was processed by spontaneous fermentation. Changes in physicochemical properties, metabolites, and antioxidant activity of edible grass were investigated by colori...

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Principais autores: Xianxiu Li, Tao He, Yangchen Mao, Jianwei Mao, Xiaojin Lai, Hangjia Tu, Yi Zhou, Ruyi Sha
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-04-01
Serier:Fermentation
Fag:
edible grass
fermentation
metabolite
antioxidant activity
HepG2 cells
Online adgang:https://www.mdpi.com/2311-5637/9/4/377
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