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Changes in the antioxidant capacity and phenolic compounds of maesil extract during one-year fermentation
This study aimed to identify the effects of soaking time and fermentation temperature and period on the total phenolics, total flavonoids, and antioxidant activity of maesil extract. Green maesil fruits were fermented with brown sugar at 15 or 25°C for one year. After soaking maesil for 90 days, the...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049480/ https://ncbi.nlm.nih.gov/pubmed/30263514 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0012-7 |
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