Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocad...
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
The growing global consumption of avocados, associated with contents including bioactive compounds with numerous health-promoting properties, is producing a large amount of agro wastes around the world. Different management approaches are available for the recovery of bioactive compounds from wastes as potential ingredients for use in the productio...
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Full title
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts
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TN_cdi_doaj_primary_oai_doaj_org_article_524fc74174fc40e59259dea207d92370
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_524fc74174fc40e59259dea207d92370
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ISSN
2076-3921
E-ISSN
2076-3921
DOI
10.3390/antiox12020298
