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Fermentation transforms the phenolic profiles and bioactivities of plant-based foods.
Leonard, William; Zhang, Pangzhen; Ying, Danyang; Adhikari, Benu; Fang, Zhongxiang.
Afiliación
  • Leonard W; School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
  • Zhang P; School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
  • Ying D; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC 3030, Australia.
  • Adhikari B; School of Science, RMIT University, Bundoora, VIC 3083, Australia.
  • Fang Z; School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia. Electronic address: zhongxiang.fang@unimelb.edu.au.
Biotechnol Adv ; 49: 107763, 2021.
Article en En | MEDLINE | ID: mdl-33961978
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Fenoles / Lactobacillales Idioma: En Revista: Biotechnol Adv Año: 2021 Tipo del documento: Article País de afiliación: Australia
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Fenoles / Lactobacillales Idioma: En Revista: Biotechnol Adv Año: 2021 Tipo del documento: Article País de afiliación: Australia