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December 16, 2021SHILAP Revista de lepidopterologíaOpen Access

Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

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Authors

YZYansheng ZhaoJiangsu UniversityAEAya Samy EweysCairo UniversityJZJiayan ZhangUniversity of Manchester

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Zhao et al. (2021) studied this question.

synapsesocial.com/papers/69c17fd9ceff2604edac9d00https://doi.org/10.3390/antiox10122004
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