Fermentation as a strategy to improve the bioactive and antioxidant properties of walnuts and their derived products
Abstract Oxidative stress is a significant factor in the development of many chronic illnesses, and antioxidants play a vital role in mitigating its effects. The walnut (Juglans regia L.) is widely recognized for its diverse range of bioactive compounds, particularly polyphenols, flavonoids, and toc...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer
2026-01-01
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| Edice: | Discover Applied Sciences |
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| On-line přístup: | https://doi.org/10.1007/s42452-025-08185-6 |
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