The effects of fermentation on the bioactive compounds and antioxidant activity in cruciferous vegetables

The effects of fermentation on the bioactive compounds and antioxidant activity in cruciferous vegetables

Cruciferous vegetables have been widely recognized for their abundance in bioactive compounds that contribute to their vast pharmacological benefits. Fermentation, a traditional preservation technique, imparts various changes in these bioactive compounds. Glucosinolates (GSLs) and their hydrolysis p...

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Bibliographic Details
Main Authors: Erica, Jerica Grey Fermin, Lim, Bianca Patrice Jimenea
Format: text
Language:English
Published: Animo Repository 2024
Subjects:
Cruciferae
Glucosinolates
Biochemistry, Biophysics, and Structural Biology
Online Access:https://animorepository.dlsu.edu.ph/etdb_chem/24
https://animorepository.dlsu.edu.ph/context/etdb_chem/article/1030/viewcontent/2023_Erica_Lim_The_Effects_of_Fermentation_on_the_Bioactive_Compounds_Full_text.pdf
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Institution: De La Salle University
Language: English

Internet

https://animorepository.dlsu.edu.ph/etdb_chem/24
https://animorepository.dlsu.edu.ph/context/etdb_chem/article/1030/viewcontent/2023_Erica_Lim_The_Effects_of_Fermentation_on_the_Bioactive_Compounds_Full_text.pdf

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