Phenolics of cereal, pulse and oilseed processing by-products and potential effects of solid-state fermentation on their bioaccessibility, bioavailability and health benefits: A review
Joy Roasa, Ray De Villa, Yoshinori Mine, Rong Tsao
Topics & Concepts
BioavailabilityHealth benefitsHuman healthFood scienceBiotechnologyAntioxidantFermentationFood productsChemistryBiochemical engineeringBiologyBiochemistryTraditional medicineMedicineEngineeringEnvironmental healthBioinformaticsPhytochemicals and Antioxidant ActivitiesFood composition and propertiesBiochemical effects in animals