The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
Paula Mapelli‐Brahm, Francisco J. Barba, Fabienne Remize, Cyrielle Garcia, Amandine Fessard, Amin Mousavi Khaneghah, Anderson S. Sant’Ana, José M. Lorenzo, Domenico Montesano, Antonio J. Meléndez‐Martínez
Topics & Concepts
CarotenoidAstaxanthinBioavailabilityLycopeneFermentationFood scienceCosmeticsChemistryFood industryBiotechnologyBiologyOrganic chemistryBioinformaticsAntioxidant Activity and Oxidative StressPlant biochemistry and biosynthesisPhytochemicals and Antioxidant Activities