Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts

1. De Montijo-Prieto, S.
2. Razola-Díaz, M.D.C.
3. Barbieri, F.
4. Tabanelli, G.
5. Gardini, F.
6. Jiménez-Valera, M.
7. Ruiz-Bravo, A.
8. Verardo, V.
9. Gómez-Caravaca, A.M.

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lock_openFull text externo lock_openDIGIBUG handle

DOI: 10.3390/ANTIOX12020298 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10481/80804

Digibug. Repositorio Institucional de la Universidad de Granada: lock_openOpen access Handle

Data source: Scopus