Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity

1. Razola-Díaz, M.D.C.
2. De Montijo-Prieto, S.
3. Guerra-Hernández, E.J.
4. Jiménez-Valera, M.
5. Ruiz-Bravo, A.
6. Gómez-Caravaca, A.M.
7. Verardo, V.

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DOI: 10.3390/FOODS13081212 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus