The Impact of Fermentation on the Antioxidant Activity of Food Products
Abstract
:1. Introduction
2. Understanding Fermentation
3. Impact of Fermentation on Antioxidant Activity
3.1. Factors Influencing the Impact of Fermentation on Antioxidant Activity
3.1.1. Microbial Strain
3.1.2. Fermentation Time
3.1.3. Other Factors
4. Antioxidant Profiles of Fermented Food
4.1. Dairy Products
4.2. Other Products
Categories of Product | Fermented Product | Fermentation Type | Fermented by | Outcome | References |
---|---|---|---|---|---|
Plant-based milk and milk products | Oat and soy milk | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Exhibit radical scavenging activity | [124] |
Cashew milk-based yogurt | Lactic acid bacteria fermentation | Lacticaseibacillus rhamnosus Lacticaseibacillus casei Lactiplantibacillus plantarum | -Increase phenolic content -Increase flavonoid content | [129] | |
Chickpea yam milk | Lactic acid bacteria fermentation | Lacticaseibacillus rhamnosus | -Exhibit radical scavenging activity | [12] | |
Soymilk | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum Levilactobacillus brevis Limosilactobacillus reuteri | -Increase phenolic content | [130] | |
Soymilk | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Exhibit an increasing β-galactosidase activity -Exhibit radical scavenging activity | [127] | |
Rice milk | Lactic acid bacteria fermentation | Lactic acid bacteria | -Exhibit radical scavenging activity | [26] | |
Hickory yogurt | * | Lactobacillus delbrueckii subsp. bulgaricus Streptococcus salivarius subsp. thermophilus | -Exhibit radical scavenging activity | [128] | |
Sesame milk | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Exhibit an increasing β-galactosidase activity | [125] | |
Plant samples, vegetables, and fruits | Lvjian okra | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Exhibit radical scavenging activity -Exhibit ferric reducing power | [133] |
Avocado leaf extracts | Lactic acid bacteria fermentation | Pediococcus acidilactici Pediococcus pentosaceus Leuconostoc mesenteroides subsp. mesenteroides Levilactobacillus brevis Lactiplantibacillus plantarum subsp. plantarum Lactiplantibacillus plantarum | -Increase phenolic content | [76] | |
Coix seed | * | Saccharomyces cerevisiae | -Exhibit radical scavenging activity | [137] | |
Dark tea | Solid-state fermentation | Bacillus subtilis | -Altering catechin amount | [53] | |
Coprinus comatus | Liquid fermentation | * | -Exhibit scavenging activity | [80] | |
Corn bran | Solid-state fermentation | Lactiplantibacillus plantarum Limosilactobacillus reuteri | -Increase phenolic content | [54] | |
Coffee beans | Solid-state fermentation | Hanseniaspora osmophila Hanseniaspora Vineae Schizosaccharomyces osmophilus Lactiplantibacillus plantarum | -Increase phenolic content | [8] | |
Garlic | * | * | -Increase phenolic content -Increase flavonoid content | [132] | |
Green tea | Lactic acid bacteria fermentation followed by acetic acid fermentation | Acetobacter pasteurianus Lacticaseibacillus paracasei Saccharomyces cerevisiae | -Exhibit radical scavenging activity | [90] | |
Wheat bran | Solid-state fermentation | Lactiplantibacillus plantarum Saccharomyces cerevisiae | -Increase phenolic content | [50] | |
Pollen | Solid-state fermentation | Lactobacillus rhamnosus | -Increase phenolic content -Increase flavonoids content -Exhibit scavenging activity | [51] | |
Angelica pubescens | Submerged fermentation | * | -Exhibit scavenging activity | [30] | |
Pogostemon cablin | |||||
Paeonia lactiflora | |||||
Alpinia oxyphylla | |||||
Melaleuca leucadendron | |||||
Osmanthus fragrans | |||||
Glycyrrhiza uralensis | |||||
Phellodendron chinense | |||||
Rice | |||||
Edible grass | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum Lactobacillus rhamnosus | -Exhibit scavenging activity | [49] | |
Chestnut inner shell | Alcohol fermentation | Aspergillus sojae | -Improve bioactive components | [32] | |
Barley grain | * | Lactiplantibacillus plantarum | -Improve bioactive components -Exhibit scavenging activity | [122] | |
Wheat sourdough | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum Lactobacillus casei | -Increase polyphenol content | [79] | |
African nightshade leaves | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum Weissella cibaria Leuconostoc pseudomesenteroides | -Increase phenolic content -Exhibit radical scavenging activity | [42] | |
Dandelion (Taraxacum officinale) | Solid-state fermentation | Lactiplantibacillus plantarum Saccharomyces cerevisiae | -Increase flavonoid content | [1] | |
Soybean flour | Solid-state fermentation | Lactobacillus casei | -Exhibit an improvement of nutritive value -Increase flavonoids content -Exhibit an increase flavonoids metabolite -Exhibit scavenging activity | [55] | |
Rice bran | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Exhibit scavenging activity | [71] | |
Wheat bran | |||||
Cyperus rotundus L. | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Exhibit radical scavenging activity | [131] | |
Lavandula angustifolia extract | * | Pediococcus pentosaceus | -Inhibit ROS generation | [10] | |
Soybean | * | Lactobacillus delbrueckii subsp. bulgaricus Streptococcus salivarius subsp. thermophilus | -Exhibit radical scavenging activity | [6] | |
Green coffee beans | * | Saccharomyces cerevisiae Saccharomycopsis fibuligera | -Increase flavonoid content | [4] | |
Kombucha tea | * | * | -Improve bioactive content -Exhibit radical scavenging activity | [123] | |
Black rice bran | Solid-state fermentation | Aspergillus awamori Aspergillus oryzae | -Increase phenolic content | [7] | |
Rice bran | Lactic acid bacteria fermentation | Lactococcus lactis Lactiplantibacillus plantarum | -Increase phenolic content -Exhibit radical scavenging activity | [77] | |
Diospyros lotus fruit | * | Microbacterium flavum Lactiplantibacillus plantarum | -Exhibit radical scavenging activity -Exhibit an inhibitory effect on α-glucosidase activities | [126] | |
Rice flour and black gram flour | Solid-state fermentation | Yeast | -Increase phenolic content -Improve increase bioactive content | [5] | |
Lablab purpureus | Solid-state fermentation | Aspergillus oryzae Aspergillus awamori | -Increase phenolic content -Exhibit α-amylase activity | [21] | |
Rice bran | Solid-state fermentation | Aspergillus oryzae Rhizopus oryzae | -Exhibit radical scavenging activity | [33] | |
Quinoa seeds | * | Saccharomyces cerevisiae | -Increase phenolic content | [68] | |
Myrtle (Myrtus communis) berries | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Exhibit radical scavenging activity -Increase phenolic content | [138] | |
Red cabbage | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum Lactobacillus delbrueckii subsp. acidophilus | -Increase phenolic content | [29] | |
Pu-erh tea | Pile-fermentation | * | -Exhibit scavenging activity | [57] | |
Beverage | Mead | Alcohol fermentation | Saccharomyces bayanus Saccharomyces cerevisiae | -Exhibit scavenging activity | [39] |
Pomegranate juice | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Increase phenolic content | [73] | |
Goji juice | * | Bacillus velezensis Bacillus licheniformis Limosilactobacillus reuteri Lacticaseibacillus rhamnosus Lactiplantibacillus plantarum | -Increase phenolic content -Exhibit scavenging activity | [139] | |
Pomegranate juice | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum Lactobacillus delbrueckii subsp. acidophilus | -Exhibit scavenging activity -Increase phenolic content | [9] | |
Apple juice | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Exhibit scavenging activity | [28] | |
Pear juice | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum Lactobacillus helveticus Lacticaseibacillus casei | -Increase phenolic content -Improve the formation of alcohols, esters, acids, and terpenoids -Reduce the content of aldehydes and ketones -Exhibit scavenging activity | [44] | |
Strawberry juice | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum Lactobacillus delbrueckii subsp. acidophilus | -Increase phenolic content -Exhibit scavenging activity | [70] | |
Wolfberry and longan juice | Lactic acid bacteria fermentation | Lacticaseibacillus paracasei Lactococcus lactis subsp. lactis | -Alter metabolite profile | [46] | |
Cupuassu | Lactic acid bacteria fermentation | Lactobacillus casei | -Increase phenolic content | [134] | |
Chamerion angustifolium | Solid-state fermentation | * | -Increase flavonoid content | [81] | |
Mulberry juice | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Increase phenolic content -Increase flavonoid content -Increase anthocyanin content | [87] | |
Lactic acid bacteria fermentation | Lactiplantibacillus plantarum Lactobacillus delbrueckii subsp. acidophilus Lacticaseibacillus paracasei | -Increase phenolic content -Increase flavonoid content -Increase anthocyanin content -Exhibit scavenging activity | [72] | ||
Murta (Ugni molinae) juice | Lactic acid bacteria fermentation | Leuconostoc mesenteroides | -Increase phenolic content -Improve bioactive content -Exhibit scavenging activity | [20] | |
Apple juice | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum Lactobacillus helveticus Lacticaseibacillus casei Lactobacillus delbrueckii subsp. acidophilus Lacticaseibacillus paracasei Bifidobacterium lactis | -Exhibit scavenging activity | [45] | |
Goji juice | Lactic acid bacteria fermentation | Lacticaseibacillus paracasei Lacticaseibacillus rhamnosus Lactiplantibacillus plantarum | -Exhibit scavenging activity | [31] | |
Kombucha beverage | * | Symbiotic cultures of bacteria and yeasts | -Increase polyphenol content | [82] | |
Strawberry beverage | Gluconic fermentation | Gephyroberyx japonicus | -Increase cell viability -Reduce oxidative stress | [3] | |
Alcohol fermentation | Saccharomyces cerevisiae | ||||
Cabernet sauvignon wine | Mixed fermentation | Pichia kudriavzevii Saccharomyces cerevisiae | -Increase phenolic content | [60] | |
Sauce | Porphyra yezoensis | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum Lacticaseibacillus casei | -Increase free amino acids | [140] |
Lactic acid bacteria fermentation | Lactobacillus fermentum Lactobacillus casei Streptococcus salivarius subsp. thermophilus | -Exhibit scavenging activity | [74] | ||
Himanthalia elongata | Solid-state fermentation | Lactobacillus casei Lacticaseibacillus paracasei Lactobacillus rhamnosus Bacillus subtilis | -Decrease phenolic content | [136] |
4.3. Waste and Byproducts
Wastes and Byproducts | Fermentation Type | Fermented by | Outcome | References |
---|---|---|---|---|
Cauliflower byproducts | Lactic acid bacteria fermentation | Levilactobacillus brevis Lactiplantibacillus plantarum | -Exhibit scavenging activity | [141] |
Siraitia grosvenorii pomace | Solid-state fermentation | Eurotium cristatum | -Increase phenolic content | [142] |
Apple pomace and pomegranate peel powders | * | Lactobacillus bulgaricus Streptococcus salivarius subsp. thermophilus | -Increase phenolic content | [144] |
Kiwifruit pulp | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Increase phenolic content -Increase flavonoid content -Exhibit scavenging activity -Reduce oxidative stress | [2] |
Sea bass samples | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Increase phenolic content | [48] |
Rice bran byproduct | Solid-state fermentation | Aspergillus oryzae | -Improve bioactive components -Exhibit scavenging activity | [143] |
Apple pomace | Solid-state fermentation | Phanerochaete chrysosporium | -Increase phenolic content | [11] |
Red bayberry pomace | Microbial fermentation | Yeast powder | -Increase flavonoid content | [59] |
Lactic acid bacteria fermentation | Yeast powder and lactic acid bacteria powder | |||
Alcohol fermentation | Yeast powder and acetic bacteria | |||
Microbial fermentation | Yeast powder, lactic acid bacteria powder, and acetic bacteria | |||
Fruit and vegetable wastes | Solid-state fermentation | Blakeslea trispora | -Increase β-carotene production -Exhibit scavenging activity | [40] |
Orange pomace | Solid-state fermentation | Paecilomyces variotii | -Increase phenolic content | [27] |
Prunus armeniaca L. pomace | Solid-state fermentation | Aspergillus niger Rhizopus oligosporus | -Increase phenolic content -Exhibit scavenging activity | [61] |
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Fermented Product | Fermentation Type | Fermented by | Outcomes | Concentration of Activities | References | |
---|---|---|---|---|---|---|
Buffalo yogurt | Lactic acid bacteria fermentation | Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus | -Exhibit radical scavenging activity -Exhibit angiotensin I-converting enzyme inhibitory activity | Radical scavenging activity (mg TE 100 g−1) | Angiotensin I-converting enzyme inhibitory activity (%) | [86] |
7.06 ± 0.04 | 28.82 ± 0.04 | |||||
Goat yogurt | 8.18 ± 0.05 | 34.69 ± 0.04 | ||||
Sheep yogurt | 9.34 ± 0.02 | 38.51 ± 0.08 | ||||
Milk | Lactic acid bacteria fermentation | Lactobacillus pentosus Limosilactobacillus fermentum Lacticaseibacillus paracasei subsp. tolerans | -Exhibit radical scavenging activity | 12.7–16.3% | [114] | |
-Increase total phenolic content | 36–97 μg mL−1 | |||||
-Increase total flavonoid content | 0.54–0.55 mg RU mL−1 | |||||
Horse milk | * | Lactobacillus bulgaricus Streptococcus salivarius subsp. thermophilus | -Exhibit radical scavenging activity | 63.04 ± 6.85% | [24] | |
Camel milk | Lactic acid bacteria fermentation | Lactobacillus helveticus Lacticaseibacillus casei subsp. casei Lacticaseibacillus paracasei Lacticaseibacillus rhamnosus | -Exhibit radical scavenging activity | 0.322 mg GAE mL−1 | [64] | |
Milk | * | Lactobacillus delbrueckii subsp. bulgaricus Streptococcus salivarius subsp. thermophilus | -Increase phenolic content | 89.25–532.24 mg GAE L−1 | [120] | |
Milk | * | Lactiplantibacillus plantarum Bifidobacterium animalis ssp. lactis Streptococcus salivarius subsp. thermophilus | -Exhibit radical scavenging activity | 90.35–95.62% | [75] | |
Kefir | Submerged fermentation | Lactic acid bacteria | -Exhibit radical scavenging activity | [84] | ||
-Exhibit total reducing capacity | * | |||||
Milk | Lactic acid bacteria fermentation | Lactobacillus delbrueckii subsp. acidophilus | -Exhibit radical scavenging activity | 64.7% | [85] | |
-Exhibit an inhibitory effect on α-amylase | * | |||||
-Increase exopolysaccharide content | * | |||||
Goat milk | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Exhibit an inhibitory effect on α-amylase and α-glucosidase activities -Increase exopolysaccharide content | * | [88] | |
Milk | Lactic acid bacteria fermentation | Lactobacillus helveticus Limosilactobacillus reuteri Lacticaseibacillus rhamnosus | -Exhibit radical scavenging activity | 415–1045 µM TE | [66] | |
-Exhibit angiotensin I-converting enzyme inhibitory activity | 0.18–2.63 mg mL−1 | |||||
Milk | * | Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus L. delbrueckii subsp. Acidophilus | -Exhibit radical scavenging activity | 2.16–24.44% | [65] | |
Bovine colostrum | * | Candida lipolytica | -Exhibit radical scavenging activity | 63–92% | [89] | |
-Exhibit angiotensin I-converting enzyme inhibitory activity | 72.85–78.52% | |||||
Goat milk | Lactic acid bacteria fermentation | Lactobacillus fermentum | -Exhibit radical scavenging activity | 0.32–55.73% | [83] | |
-Exhibit higher proteolytic activity | 1.57–8.44 mg mL−1 | |||||
Yogurt | Lactic acid bacteria fermentation | Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. acidophilus Bifidobacterium longum subsp. longum | -Increase phenolic content | * | [111] | |
-Exhibit radical scavenging activity | 73.32% in DPPH and 86.29% in ABTS assays | |||||
Milk | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Exhibit radical scavenging activity | * | [16] | |
Milk | Lactic acid bacteria fermentation | Lacticaseibacillus casei | -Exhibit angiotensin I-converting enzyme inhibitory activity | 42.78–52.28% | [43] | |
Skim camel milk | Lactic acid bacteria fermentation | Limosilactobacillus reuteri Lactiplantibacillus plantarum | -Exhibit radical scavenging activity | 30–70% | [108] | |
-Exhibit angiotensin I-converting enzyme inhibitory activity | * | |||||
Milk | Lactic acid bacteria fermentation | Lactobacillus delbrueckii subsp. acidophilus | -Increase phenolic content | 2.6–6.8 GAE mL−1 | [22] | |
-Exhibit radical scavenging activity | 23–42 μmol TE mL−1 | |||||
Camel milk | Lactic acid bacteria fermentation | Lacticaseibacillus lactis Lactobacillus delbrueckii subsp. acidophilus | -Exhibit an inhibitory effect on α-amylase and α-glucosidase activities | * | [121] | |
-Exhibit angiotensin I-converting enzyme inhibitory activity | * | |||||
-Exhibit radical scavenging activity | 30–50% | |||||
Goat milk | Lactic acid bacteria fermentation | Lacticaseibacillus casei | -Exhibit radical scavenging activity | 56.50–88.01% | [25] | |
Yogurt | Lactic acid bacteria fermentation | Lactobacillus delbrueckii subsp. acidophilus Bifidobacterium longum subsp. longum Streptococcus salivarius subsp. thermophilus | -Exhibit radical scavenging activity | * | [109] | |
Kefir | Microbial fermentation | Lactic acid bacteria Yeast | -Exhibit radical scavenging activity | * | [58] | |
Milk | * | Lactobacillus delbrueckii subsp. acidophilus | -Exhibit ferric reducing power | 22.24 mg AE 100 g−1 | [118] | |
Buffalo yogurt | Lactic acid bacteria fermentation | Lactobacillus delbrueckii subsp. acidophilus Lactobacillus helveticus Lactobacillus delbrueckii subsp. bulgaricus Streptococcus salivarius subsp. thermophilus | -Exhibit radical scavenging activity | 70.14–81.62% | [47] | |
Milk | Lactic acid bacteria fermentation | Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. acidophilus Bifidobacterium animalis spp. lactis | -Increase phenolic content | 333–2409 mg GAE L−1 | [113] | |
Sarshir | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Exhibit radical scavenging activity | 53.1 ± 1.8% | [91] | |
Goat milk | Lactic acid bacteria fermentation | Lactiplantibacillus plantarum | -Exhibit angiotensin I-converting enzyme inhibitory activity -Exhibit radical scavenging activity | * | [105] | |
Yogurt | Lactic acid bacteria fermentation | Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus | -Increase phenolic content | 0.165–0.223 mg GAE mL−1 | [110] | |
-Exhibit radical scavenging activity | 80.23–95.56% | |||||
-Exhibit metal chelating activity | 95.88–96.75% | |||||
Milk | * | Lactobacillus delbrueckii subsp. acidophilus Lacticaseibacillus rhamnosus Bifidobacterium animalis ssp. lactis | -Increase phenolic content | 51.403–62.367 mg GAE 100 g−1 | [115] | |
-Exhibit radical scavenging activity | 12.759–13.312 mg TE 100 mL−1 | |||||
Yak yogurt | Spontaneous fermentation | * | -Exhibit radical scavenging activity | * | [63] | |
Yogurt | Lactic acid bacteria fermentation | Lactobacillus delbrueckii subsp. bulgaricus Lactobacillus delbrueckii subsp. acidophilus Streptococcus salivarius subsp. thermophilus | -Exhibit an increasing β-galactosidase activity | 0.13–0.19 U mL−1 | [116] | |
-Increase phenolic content | 1.23–3.26 mg mL−1 | |||||
-Exhibit radical scavenging activity | 24–63% | |||||
-Exhibit metal chelating activity | * | |||||
Milk | Lactic acid bacteria fermentation | Lactic acid bacteria | -Exhibit angiotensin I-converting enzyme inhibitory activity | 26.31–75.87% | [117] | |
-Exhibit radical scavenging activity | 42.78–83.57% | |||||
-Exhibit metal chelating activity | * | |||||
Milk and yogurt | Lactic acid bacteria fermentation | Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus Bifidobacterium animalis ssp. lactis | -Exhibit radical scavenging activity | * | [62] | |
Bovine skim milk | * | Lactobacillus helveticus | -Exhibit radical scavenging activity | 41.34–48.01% | [13] | |
-Exhibit proteolytic activity | * | |||||
Yogurt | Lactic acid bacteria fermentation | Lactobacillus delbrueckii subsp. acidophilus Bifidobacterium animalis ssp. lactis Lacticaseibacillus casei Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus | -Increase phenolic content | 2.811–3.220 mg GAE mL−1 | [23] | |
-Exhibit radical scavenging activity | 97.71–98.53% | |||||
Bovine milk | Lactic acid bacteria fermentation | Lacticaseibacillus casei Lacticaseibacillus rhamnosus | -Exhibit angiotensin I-converting enzyme inhibitory activity | 48–100% | [67] | |
-Exhibit radical scavenging activity | * | |||||
Donkey milk | Lactic acid bacteria fermentation | Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus | -Exhibit radical scavenging activity | 63.38–66.21% | [107] | |
Kefir | * | Saccharomyces cerevisiae Kazachstania exigua Acetobacter okinawensis Leuconostoc pseudomesenteroides Lactococcus lactis subsp. Lactis | -Exhibit radical scavenging activity | 1.22 mg mL−1 | [41] | |
Kefir | Lactic acid bacteria fermentation | * | -Increase phenolic content | 266.62–1232.33 mg GAE mL−1 | [106] | |
-Exhibit radical scavenging activity | 15.68 μmol TE mL−1 | |||||
Yogurt | Lactic acid bacteria fermentation | Lactobacillus delbrueckii subsp. bulgaricus Lacticaseibacillus casei Streptococcus salivarius subsp. thermophilus Bifidobacterium longum subsp. longum | -Increase phenolic content | 51.66–145.86 mg GAE g−1 | [119] |
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Sarıtaş, S.; Portocarrero, A.C.M.; Miranda López, J.M.; Lombardo, M.; Koch, W.; Raposo, A.; El-Seedi, H.R.; de Brito Alves, J.L.; Esatbeyoglu, T.; Karav, S.; et al. The Impact of Fermentation on the Antioxidant Activity of Food Products. Molecules 2024, 29, 3941. https://doi.org/10.3390/molecules29163941
Sarıtaş S, Portocarrero ACM, Miranda López JM, Lombardo M, Koch W, Raposo A, El-Seedi HR, de Brito Alves JL, Esatbeyoglu T, Karav S, et al. The Impact of Fermentation on the Antioxidant Activity of Food Products. Molecules. 2024; 29(16):3941. https://doi.org/10.3390/molecules29163941
Chicago/Turabian StyleSarıtaş, Sümeyye, Alicia C. Mondragon Portocarrero, Jose M. Miranda López, Mauro Lombardo, Wojciech Koch, António Raposo, Hesham R. El-Seedi, José Luiz de Brito Alves, Tuba Esatbeyoglu, Sercan Karav, and et al. 2024. "The Impact of Fermentation on the Antioxidant Activity of Food Products" Molecules 29, no. 16: 3941. https://doi.org/10.3390/molecules29163941