Effects of Latilactobacillus delbrueckii fermentation on the bioconversion and antioxidant capacity of phenolic compounds in quinoa sprouts
Qi Lei, J. Wang, Qinglin Li, Jingyuan Li, Xiaoqian Wang, N. D. Mao, Pengdong Sun, Ting Ding, Yang Deng
Topics & Concepts
PolyphenolChemistryBioconversionFermentationFood scienceOxygen radical absorbance capacityFlavonoidQuercetinAntioxidantABTSDPPHIngredientBiochemistrySeed and Plant BiochemistryMicrobial Metabolites in Food BiotechnologyAgriculture Sustainability and Environmental Impact