Antioxidant, anti-cancer, and debittering potential of edible fungi (Aspergillus oryzae) for bioactive ingredient in personalized foods
Sukhvinder Singh Purewal, Pinderpal Kaur, Gagandeep Garg, Kawaljit Singh Sandhu, Raj Kumar Salar
Topics & Concepts
Gallic acidChemistryFood scienceNaringinAspergillus oryzaeAntioxidantCatechinIngredientHydroxybenzoic acidAscorbic acidCinnamic acidPolyphenolBiochemistryChromatographyFermentationOrganic chemistryPhytochemical compounds biological activitiesFungal Biology and ApplicationsTannin, Tannase and Anticancer Activities