Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage.

Zou, Jing; Hu, Yinghong; Li, Kuo; Liu, Yang; Li, Miao; Pan, Xinyuan; Chang, Xuedong.

Afiliação

Zou J; Department of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China.
Hu Y; Engineering Research Center of Chestnut Industry Technology, Ministry of Education, Qinhuangdao 066000, China.
Li K; Chestnut Industrial Technology Research Institute of Hebei Province, Chengde 067699, China.
Liu Y; Department of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China.
Li M; Engineering Research Center of Chestnut Industry Technology, Ministry of Education, Qinhuangdao 066000, China.
Pan X; Department of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China.
Chang X; Department of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China.

Foods ; 12(1)2022 Dec 28.

Article em En | MEDLINE | ID: mdl-36613380