Alfalfa as a vegetable source of β-carotene: The change mechanism of β-carotene during fermentation
Cheng Zong, Yu Xiao, Tao Shao, Jiachi Chiou, Aili Wu, Zhongyong Huang, Chen Chen, Wanqi Jiang, Jiugang Zhu, Zhihao Dong, Qinhua Liu, Mao Li
Topics & Concepts
FermentationCaroteneFood scienceChemistryBacteriaCarotenoidbeta-CaroteneBotanyBiologyGeneticsAntioxidant Activity and Oxidative StressPlant biochemistry and biosynthesisNatural product bioactivities and synthesis