Polyphenol bioactivity evolution during the spontaneous fermentation of vegetal by-products
P. Abbasi Parizad, Patrizia De Nisi, Tommy Pepé Sciarria, Alessio Scarafoni, Pietro Squillace, Fabrizio Adani, Barbara Scaglia
Topics & Concepts
PomacePolyphenolFermentationChemistryFood scienceChlorogenic acidBiochemistryAntioxidantCoffee research and impactsBiochemical and biochemical processesTea Polyphenols and Effects