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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| Main Authors: | , |
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| Format: | text |
| Language: | English |
| Published: |
Animo Repository
2024
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| Subjects: | |
| 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 |