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.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2024

Ausgabe: 13

Nummer: 8

Art: Artikel

DOI: 10.3390/FOODS13081212 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus