Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

Although the hemp seed boasts high nutritional and functional potential, its use in food preparations is still underestimated due to scarce technological properties and the presence of several anti-nutritional factors. Here, an optimization of a biotechnological protocol aimed at improving the antio...

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Bibliografiske detaljer
Udgivet i:Antioxidants (Basel)
Main Authors: Pontonio, Erica, Verni, Michela, Dingeo, Cinzia, Diaz-de-Cerio, Elixabet, Pinto, Daniela, Rizzello, Carlo Giuseppe
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7763576/
https://ncbi.nlm.nih.gov/pubmed/33321939
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox9121258
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