Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts

  1. Razola-Díaz, M.D.C.
  2. De Montijo-Prieto, S.
  3. Aznar-Ramos, M.J.
  4. Jiménez-Valera, M.
  5. Ruiz-Bravo, A.
  6. Verardo, V.
  7. Gómez-Caravaca, A.M.
Zeitschrift:
Fermentation

ISSN: 2311-5637

Datum der Publikation: 2023

Ausgabe: 9

Nummer: 5

Art: Artikel

DOI: 10.3390/FERMENTATION9050420 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus