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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| المؤلفون الرئيسيون: | , |
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| التنسيق: | text |
| اللغة: | English |
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Animo Repository
2024
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| الموضوعات: | |
| الوصول للمادة أونلاين: | 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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