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Effect of fermentation on the antioxidant activity in plant-based foods

2014909 citationsReview

Authors

Sun Jin Hur · Chung-Ang University

Seung Yuan Lee · Chung-Ang University

Youngchan Kim · Korea Food Research Institute

In‐Wook Choi · Korea Food Research Institute

Geun‐Bae Kim · Chung-Ang University

Topics & Keywords

Protein Hydrolysis and Bioactive Peptides Phytase and its Applications Phytochemicals and Antioxidant Activities

Publication Details

Published in: Food Chemistry

Volume 160, pp. 346-356

DOI: 10.1016/j.foodchem.2014.03.112

Field-Weighted Citation Impact: 12.55

Effect of fermentation on the antioxidant activity in plant-based foods | Researchclopedia