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.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2024

Volume: 13

Issue: 8

Type: Article

DOI: 10.3390/FOODS13081212 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10481/92352
Digibug. Repositorio Institucional de la Universidad de Granada: lock_openOpen access Handle
Data source: Scopus