Antioxidant and anti-inflammatory properties of yeasts fermented passion fruit and soursop pulps: A focus on bioactive volatile compounds profile
Beatriz Itzel Martínez-Mendoza, Audry Peredo-Lovillo, Haydee Eliza Romero‐Luna, Maribel Jiménez‐Fernández
Topics & Concepts
FermentationFood scienceChemistryTroloxABTSAntioxidantSaccharomyces boulardiiYeastLinoleic acidPulp (tooth)PolyphenolProbioticDPPHBiochemistryFatty acidBiologyBacteriaMedicinePathologyGeneticsPhytochemicals and Antioxidant ActivitiesGinkgo biloba and Cashew ApplicationsBiochemical and biochemical processes